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Herb-Crusted Salmon With Fennel Nage

This swank salmon was created by Baleen chef Amy DiBiase, who graciously shared the recipe. For the uninitiated, nage is a newish culinary buzzword that typically means an aromatic stock made of herbs and vegetables.

6 servings

• 1/2 cup chopped herbs (a mix of basil, parsley and chives)
• 2-1/4 pounds salmon
• Salt and pepper, to taste
• 2 fennel bulbs and tops
• 4 cups water
• 1/4 cup cold butter, cut into cubes

Preheat the oven to 350 degrees.

Mince finely the basil, parsley and chives. Season salmon on both sides with salt and pepper. Place on a greased baking sheet. With the skin side of the salmon down and the flesh side facing you, coat the salmon with the herb mixture and set aside.

Fill a saucepan with the 4 cups of water and some salt. Cut off the tops of the fennel and reserve for garnishing. Cut the bulb into quarters and place in salted water. Bring the fennel to a boil and cook until extremely soft.

Meanwhile, cover the salmon with foil, place in the oven and cook for 15 to 20 minutes for a nice medium to medium-well doneness.

When the fennel is done, place it in a blender with some of its cooking liquid. Puree, slowly adding butter cubes one piece at a time, to achieve a sauce-like consistency. Season the sauce with salt and pepper.

Pour the sauce over the salmon, or serve the sauce on the side.

(From chef Amy DiBiase of Baleen Restaurant.)

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