Broiled Salmon Fillets with Fennel Sauce

You can spoon the hot fennel sauce over the salmon at serving time or serve the sauce on the side.

2  pounds boneless salmon fillets

2  tablespoons extra virgin olive oil

1  (¾-pound) head fennel, trimmed

⅓ cup water 5 tablespoons Olive Oil Butter (see page 3)

⅛ teaspoon nutmeg

⅛ teaspoon cayenne pepper

Inspect the salmon carefully to determine if any bones remain; pull away and discard the bones. Cut the fillets into 4 equal portions, either rectangular or square in shape. Coat the fillets with the olive oil, rubbing on both sides of each fillet. Set aside. Cut the fennel into ¼-inch cubes, making about 1⅓ cups. Combine the fennel, water, and 1 tablespoon of the Olive Oil Butter in a saucepan over medium-low heat; sauté for 5 minutes.

Combine the fennel mixture and the remaining Olive Oil Butter in the container of a food processor or blender; process to a very fine purée. Broil the salmon fillets 4 inches from the heat source for about 4 minutes on each side. Pour the fennel purée into a small saucepan and bring to a boil. Stir in the nutmeg and cayenne pepper. Simmer, uncovered, for about 3 minutes. Remove the salmon to a warm serving dish. Serve with hot fennel sauce.

Yield: 4 servings

Adapted from a recipe found on RecipeLand.com