Salmon, Stimpirata Style

This easy, one-pot, dish highlights salmon, well seasoned with many kitchen staples we often have in our pantries which makes this a very simple dish to prepare! It features traditional Sicilian flavors, and is a quick weeknight meal that can be made in 30 minutes, with some light seasoning of onions and fennel. Often this dish is prepared with firm white fish, such as swordfish, tuna, grouper, or red snapper (or maybe tilapia (which is less expensive)), but salmon fillets, which I am featuring in this recipe, offer a tasty alternative.

Mangia!

2 lb salmon fillets
2 Tbsp olive oil
1/4 c. yellow onion, finely chopped
1/2 c. fennel, thinly sliced
1/4 c. white wine
2 Tbsp olive oil
salt to taste
pepper to taste

Season the salmon with salt and pepper.

Warm the olive oil in a large non-stick sauté pan over medium heat. Add the salmon to the pan (skin side first) and very lightly brown, approximately 3-4 minues. Remove the salmon from the pan and set aside.

Into the same pan, add onion and fennel and cook until translucent, approximately 3-4 minutes.

Add the wine to the pan, stirring to mix with the onion and fennel. Cook for approximately 5 minutes until the ingredients begin to simmer and the wine appears to evaporate.

Add back the fish and spoon the sauce over it.

Assembly. Place salmon on a platter, and surround with the sauteed onion and fennel.

Serve immediately.

Buon Appetito!