Braised Salmon and Fennel with Greens

CSA Box- garlic, fennel, onion, greens, and, eventually, tomatoes...

For you non-vegheads or pescetarians out there- you know that salmon is soooo good for you- the heart healthy Omega 3's and all that. Did you know that canned wild salmon is just as good for you as fresh wild salmon? Well, it is!

One of my favorite haunts is Grocery Outlet @ 130th and Aurora. They often have canned salmon for as little as 1.29 a can. Buy several and stock up.

Look for recipes where you can substitute the canned fish for fresh. It is really good in dips, spreads or cold salads.
If you want "smoked" salmon flavor, add a drop or two of liquid smoke. Liquid smoke is a fairly natural product made by burning hardwood chips and condensing the smoke into a liquid form.



1 pound canned salmon, drained and skin and bones removed

1 Tbs. butter

1½ tsp. olive oil

2 garlic clove, sliced

1-2 small bulbs fennel, sliced (reserve fronds for garnish)

1 small onion, thinly sliced

1 red pepper, cut into 1" cubes

4 roma tomatoes, cut into quarters or a cup or so of cherry tomatoes

1 small bunch spinach or arugula , or some chopped chard

salt and freshly ground black pepper, to taste

Melt butter and olive oil together in a 10 " non reactive saute' pan over medium heat.
Put sliced garlic, fennel, and onion in the pan. Saute for a minute or two.
Add red pepper and tomatoes. Cover, lower heat and simmer for 10 minutes.
Add chunks of salmon and then the greens over the top of salmon
Cover and heat thoroughly until greens are wilted and tender. Salt and pepper to taste.