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Salmon Steaks with Curried Fennel-Wine Sauce on a bed of white rice sitting on a blue plate.

Salmon Steaks with Curried Fennel-Wine Sauce

Marcia Kiesel with Food & Wine
Slowly cooked fennel in a curry-laced wine sauce over broiled salmon. Delicious.
Course Seafood


  • 2 Tbl. canola oil
  • 1 large fennel bulb halved, cored and sliced lengthwise 1/4 inch thick, plus a few fronds for garnish.
  • salt and fresh cracked pepper
  • 2 scallions cut into 1 inch lengths
  • 1 tsp. medium-hot curry powder
  • 1/8 cup dry white wine
  • 1/2 cup bottled clam juice
  • 2 salmon steaks
  • 1 tsp. fresh lemon juice
  • 1 Tbl. cold unsalted butter


  • In deep 10" skillet, heat 1 Tbl. canola oil.
  • Add the fennel and season lightly with salt and pepper. Cover and cook over low heat, stirring until lightly browned and tender, 20 minutes. Add the scallions, cover and cook an additional 2 minutes. Transfer to bowl.
  • Add the remaining 1 Tbl. canola oil to the skillet and add the curry powder. Cook over low heat, stirring until fragrant, about 1 minute.
  • Add the wine and boil over high heat until reduced by half. Then add the clam juice and boil until reduced by half, about 2-3 minutes.
  • Cover and remove skillet from heat.
  • Preheat broiler.
  • Arrange salmon steaks on large rimmed baking sheet and season with salt and pepper.
  • Broil about 6 inches from heat for 3-4 minutes, until just opaque throughout.
  • Meanwhile, scrape the fennel and scallions into the sauce and reheat; stir in lemon juice.
  • Remove skillet from heat and stir in butter, then season with salt & pepper to taste.
  • Transfer salmon to plates. Spoon sauce on top, garnish with fennel fronds, and serve immediately.


Serve with orzo, rice, or couscous. This sauce is too good to leave one drop on the plate.
Beware the bones. Salmon Steaks have a center bone which branch out on either side. They are easily removed once the steaks are cooked.