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Fennel-Steamed Salmon with Warm Olive and Caper Vinaigrette

Fennel-Steamed Salmon with Warm Olive and Caper Vinaigrette

By Courtney HillApril 6, 2021

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

Salmon isn’t a Mediterranean fish, but in this riff on a recipe from “Patricia Wells at Home in Provence,” high-impact Provençal ingredients are an ideal match for the rich, meaty fillets. We steam the fish atop a bed of sliced fennel to add sweet, licorice-like perfume; after cooking, the tender-crisp slices make a delicious accompaniment. The sharp flavors of the warm olive, caper and lemon vinaigrette complement both fish and fennel. We prefer salmon cooked to medium doneness—that is, until only the center is translucent. For well-done fillets, steam the fish for a couple minutes longer than indicated. If you prefer white fish over salmon, thick fillets of striped bass or sea bass work well, but increase the steaming time to about 10 minutes. No matter the type of fish you choose, try to select fillets of equal thickness so they cook at the same rate.

Tip

Don’t uncover the pot while the fish is steaming, as loss of steam will slow the cooking. Instead, simply set a timer. And when opening the pot, angle the lid away from you to avoid a burst of steam to the face.

Ingredients
  • 2

    small fennel bulbs (about 1 pound total), halved, cored and thinly sliced (about 4 cups)

  • 1

    teaspoon grated lemon zest, plus ¼ cup lemon juice

  • Kosher salt and ground black pepper

  • 4

    6-ounce salmon fillets, each about 1 inch thick

  • 6

    sprigs dill, plus 1 tablespoon chopped fresh dill

  • 1

    cup pimento-stuffed green olives, roughly chopped

  • ¼

    cup drained capers

  • ¼

    cup extra-virgin olive oil

  • ¼

    teaspoon red pepper flakes

Step 1

In a medium bowl, toss the fennel with the lemon zest and ¼ teaspoon each salt and black pepper; set aside. Season the salmon all over with salt and pepper.

Step 2

Place a folding steamer basket in a large Dutch oven. Add enough water to fill the bottom of the pot without submerging the basket. Remove the basket. Cover the pot and bring to a simmer over medium-high.

Step 3

Line the basket with the fennel. Place the salmon skin down on the fennel, then lay the dill sprigs on the fillets. Turn off the heat under the pot, then set the basket in it.

Cover and return to a simmer over medium. Steam until the thickest parts of the fillets reach 115°F to 120°F (for medium doneness), 7 to 9 minutes; the fennel should be tender but not completely soft.

Step 4

Meanwhile, in a small saucepan over medium, combine the olives, capers, oil and pepper flakes. Cook, stirring, just until sizzling gently, about 2 minutes. Add the lemon juice and cook, stirring, just until warm, another 1 to 2 minutes. Cover and set aside.

Step 5

When the salmon is done, remove and discard the dill sprigs. Using a metal spatula, transfer the fennel and fillets, skin down, to a serving platter. Sprinkle with the chopped dill, then spoon on the warm sauce.

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