Lodge

Ingredients

• 2 tablespoons dry white wine 
• 1/2 cup fish stock or bottled clam juice 
• Juice of 1/2 lemon
• 1 bay leaf
• 1 small carrot, sliced
• 1/2 red onion, chopped
• 1 small zucchini, chopped
• 4 cherry tomatoes, halved
• 1 cup packed spinach leaves, rinsed and coarsely chopped
• 4 salmon fillets, skin and pin bones removed (5 to 6 ounces each)
• 1/2 cup (1 stick) unsalted butter, cut into small pieces
• 1 tablespoon minced fresh flat-leaf parsley
• 1 tablespoon mined fresh chives 
• 1/2 teaspoon fennel seeds 
• Salt and freshly ground pepper to taste 
• 4 strands each dried dulse, hijiki, and kombu, or 12 strands Ocean Greens sea vegetables
• 2 tablespoons canola oil 
• 4 sprigs fennel for garnish

Preparation Directions

1. In a color enamel skillet, cook the white wine over medium heat until reduced by half.
2. Add the fish stock or clam juice, lemon juice, bay leaf, and vegetables. Place the salmon on top. Cover and cook for 4 to 5 minutes, or until the vegetables are tender. With a slotted spoon, transfer the salmon to a plate and keep warm.
3. Stir in the butter, one piece at a time, until well blended. Stir in the herbs, salt, and pepper and cook for 30 seconds. Add the dulse and hijiki and cook for 1 minute.
4. In an 8" skillet, heat the oil over medium heat. Quickly fry the kombu. Using a slotted spoon, transfer to paper towels to drain.
5. To serve, place a salmon fillet in the center of a plate, spoon the sauce and vegetables over, and garnish with the fired kombu and fennel sprigs.