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Braised Salmon and Fennel
Monday, 27 July 2015

By: Barbara-Jo McIntosh


1 can (7.5 oz/213 g) salmon, drained

1 Tbsp butter

1 ½ Tsp olive oil

1 garlic clove, sliced

1 small bulb fennel, sliced (reserve fronds for garnish)

1 small red pepper, cut into chunks

4 small tomatoes, cut into quarters

2 green onions, sliced

30 spinach leaves

Salt and freshly ground pepper, to taste


  1. Melt butter and olive oil together in a saucepan over medium heat. Put sliced garlic and fennel in the pan. Soften for ½ minute.
  2. Add red pepper and tomatoes. Cover, lower heat and simmer for 10 minutes.
  3. Remove from heat. Add green onions, spinach and chunks of salmon.
  4. Put back on element, cover and heat thoroughly for about 1 to 2 minutes. Add salt and pepper to taste.

Preparation time: 15 minutes.

Cooking time: 15 minutes.

Serves 2 to 3.


About Barbara-Jo McIntosh

With the 20 years’ experience in the food and hospitality industry, Barbara-jo owned a popular Vancouver eatery before opening “Barbara-Jo’s Books to Cooks,” in Vancouver’s fashionable Yaletown District. This recipe, from her hugely successful cookbook, “Tin Fish Gourmet,” is a delicious adaptation of an entrée served when she worked for restaurateur Umberto Menghi years ago.

About the BC Salmon Marketing Council 
 This recipe was generously donated by the the BC Salmon Marketing Council. The Council was established in 1991 under the BC Farming Fishing Industries Development Act to promote the interest of producers of commercially harvested BC WILD Salmon.  The Council derives revenue by means of the BC Wild Salmon Levy and funding programs & activities. The Council is comprised of 11 Board Directors with extensive seafood industry experience including; Fishermen, Aboriginal, Union and Processor representatives.Partners include all sectors of the BC WILD Salmon industry: harvesters, distributors, processors, retailers, and food service operations. - See more at: https://www.psf.ca/blog/yoo-sah-or-sockeye-mulligan-stew#sthash.0NDWfnAj...