Excerpted with permission from From The New Irish Table by Margaret Johnson — Chronicle Books (2003)
- Year Round
- 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
- In a color enamel skillet, cook the white wine over medium heat until reduced by half.
- 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.
- 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.
- In an 8" skillet, heat the oil over medium heat. Quickly fry the kombu. Using a slotted spoon, transfer to paper towels to drain.
- 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.