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Springtime Grand Aioli with Poached Salmon


Springtime Grand Aioli with Poached Salmon Recipe

Ingredients:
  • 1 small fennel bulb (about 12 ounces), trimmed, halved lengthwise, very thinly sliced lengthwise (about 1/8-inch thick)
  • Kosher salt
  • 4 jumbo asparagus spears (about 4 ounces), cut on a diagonal into 2-inch pieces
  • 4 ounces baby carrots, trimmed with 1/2-inch green stem attached, peeled, halved lengthwise, then halved crosswise on a diagonal
  • 1/4 pound haricots verts, trimmed
  • 1/4 pound sugar snap peas, strings removed, halved crosswise on a diagonal
  • 1/2 pound small fingerling potatoes
  • 2 cups dry white wine
  • 8 sprigs thyme
  • 6 sprigs dill plus more for garnish
  • 3 garlic cloves, crushed
  • 1 tablespoon whole black peppercorns
  • 1 lemon, halved
  • 4 5–6-ounce 1 1/2-inch-thick salmon fillets
  • Freshly ground black pepper
  • 4–5 radishes (about 4 ounces), trimmed, quartered
  • 1 tablespoon olive oil
  • Aioli (click for recipe)
Directions:
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