1 large fennel bulb, leafy top stalks removed reserving greenery for garnish, bulbs cut in half, core removed and thinly sliced 1/4-inch thick – see kitchen note

1 small red onion, cut in half then thinly sliced into 1/4-inch thick half moons

olive oil, as needed

kosher salt, as desired

6 cups seafood stock, unsalted or low-sodium if possible, or water

1 bay leaf

1 tablespoon pickling spice

4, 4-ounce skinless boneless salmon fillets

kosher salt, as desired

Method:

1.   Preheat oven to 425ºF.

2.   In a medium size bowl, toss fennel and red onion with olive oil and salt until evenly incorporated. On a baking sheet lined with parchment paper, transfer vegetables and spread in an even layer. Place in preheated 425ºF oven and bake until golden in color, approximately 15 – 20 minutes.

3.   Meanwhile, in a large saucepan or Dutch oven, add stock, bay leaf and all-spice. Bring to a boil, add salmon and reduce to a simmer. Allow to cook at a simmer until salmon is cooked through, approximately 4 – 6 minutes.

4.   Remove from poaching liquid and allow to rest 5 minutes before serving. Serve with roasted fennel and onion on the side.

Kitchen Note: If using frozen salmon, make sure it is defrosted before use. The green leafy party of the fennel that looks like dill is excellent as a garnish. Simply chop and sprinkle over the salmon and fennel right before serving.