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I haven’t been cooking from recipes much these days. Instead I’ve been focusing more on cooking my old favorites and learning new techniques. Recently, I’ve become fascinated by poaching. It isn’t a technique I regularly use, however, it is fast becoming one of my favorite cooking techniques. It is fast, easy, and not very messy! Great when you have a time crunch. Anyhow, I read about this technique of poaching fish in The Art of Simple Food (coincidentally a great book for learning new cooking techniques) and adapted it a little by adding peas. I added the peas when I began cooking the salmon which was a little to early so I’ve adjusted my recipe here. If you like your peas a little more well done throw them in when you begin cooking the salmon.

Ingredients

• 1 – 5 oz. piece of salmon
• 1/4 cup frozen peas
• 2 slices of lemon
• 1 teaspoon marjoram (thyme or oregano is good, too)
• 1 splash white wine
• 2 teaspoons dijon mustard
• 2 Tablespoons butter
• water, salt & pepper

Directions

Fill a small saucepan with 1-2 inches of water. Add lemon slices, herbs, and a large splash of wine. Bring the water to a simmer. In the meantime, salt and pepper both sides of the salmon. Once water is simmering, add salmon. Be careful not to let the mixture boil.. it should remain just simmering the entire cooking time. Cook salmon approximately 3 minutes per side (assuming a 1-2″ thick piece) adding peas halfway through cooking time. Remove salmon & peas from water then turn heat to high. Add mustard and butter and boil until sauce is reduced by two-thirds. Pour reduced sauce over salmon/peas and serve.

Years ago, when I was in New Orleans with a bunch of friends to watch the Gators in the Sugar Bowl, I had the pleasure of going to Mr. B’s Bistro. This restaurant is one in the pantheon of Brennan family fine and famous, New Orleans restaurants. One of their most famous dishes is BBQ shrimp, which is quite the misnomer since it doesn’t go anywhere near the BBQ. I love this dish and have made it many times since I tasted it at Mr. B’s, changing it quite a bit from the original recipe. So I immediately thought about this dish for an appetizer in my personal Iron Chef fennel challenge.

Ingredients

• 4 T butter
• 1/4 C diced fennel
• 3 cloves garlic, minced/crushed
• 1/4 C dry white wine
• 2 lemons, juiced
• 1/2 t dried rosemary
• 1/2 t dried thyme
• 1/2 t dried marjoram
• cayenne pepper to taste (I used about 1/2 t)
• 2 T Worcestershire sauce
• 1/2 pound shrimp, shelled and de-veined
• French bread, thinly sliced
• Grated three cheese blend (fontina, asiago, parmesan)

Directions

Heat butter in a saute pan over medium high heat. When the butter has melted add the fennel and stir regularly. When the fennel is starting to get translucent, add the garlic. Cook, stirring occasionally, for another minute or so, till the garlic starts to brown. Deglase the pan with the white wine and then add the lemon juice.

Turn off the heat and add the spices, the Worcestershire sauce, and salt to taste. Mix thoroughly and pour into an oven safe baking dish (10×10). You can make this part ahead of time and let marinate in the fridge. Or you can immediately make the shrimp.

Preheat the oven to 425 °F. Place the sliced bread on a baking sheet and cover each generously with the three cheese blend.

Place the shrimp in the baking dish with the sauce. The shrimp should all be in one layer. Sploosh the sauce around to cover the shrimp.

When the oven is ready put the shrimp and the crostini in the oven at the same time. They’re going to become intimately acquainted in your mouth, so give them this opportunity to warm up to each other.

After about 15 minutes, flip the shrimp over. They should be pink on the side that was down and now up. Put back in the oven and cook until the shrimp are completely pink and the crostini are starting to brown.

To serve, pour the shrimp and the sauce in a bowl. Serve with the crostini to mop up all the yummy sauce and scoop up some of the fennel.

I adapted this recipe from the British cooking magazine, Olive. It was slated as a low-GI meal.. I just love lentils and really enjoyed how this dish turned out.

Ingredients

• 3/4 cup french lentils
• 1 lemon, 1/2 juiced & 1/2 wedges
• 1 clove garlic, crushed
• 2 skinless salmon fillets
• garam masala
• 1 bunch mint, roughly chopped
• 1/2 cup plain yogurt
• 1 bunch flat-leaf parsley, roughly chopped

Directions

Boil the lentils for 15 minutes until just tender. Drain, then toss with the lemon juice, garlic and some seasoning while still warm.

Meanwhile heat the grill or skillet to high. Sprinkle both sides of salmon with garam masala. Grill for 5 minutes until the top is golden and the salmon is just cooked through.

Mix half the mint with the yogurt and season. Toss the lentils with the rest of the mint and the parsley. Break the salmon into chunks and toss with the lentils. Serve with the mint yogurt and lemon wedges.

Serves: 2