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    You are in: Home / Australian / Salmon With Fennel and Cognac Sauce Recipe
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    Salmon With Fennel and Cognac Sauce

    Salmon With Fennel and Cognac Sauce. Photo by Peter J

    1/1 Photo of Salmon With Fennel and Cognac Sauce

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Peter J's Note:

    An original recipe I came up with that turned out well. At first I thought the sauce was a little bit thin but it turned out to make a nice dipping sauce for the salmon and salad.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Melt butter in saucepan over medium heat.
    2. 2
      Add garlic, fennel seeds and leek and gently saute for around 5 minutes.
    3. 3
      Add yoghurt and lemon juice, mix well, and return to heat.
    4. 4
      Reduce temperature a little and cook around 10 minutes, stirring occasionally. Allow to boil gently.
    5. 5
      Remove from heat, add the cognac, season with pepper, stir well and place in refrigerator for 15 minutes.
    6. 6
      Cook Salmon on a BBQ or grill. I used a medium BBQ plate for around seven minutes a side.
    7. 7
      Once the fish is cooked plate up, stir the sauce and pour over the salmon.
    8. 8
      Garnish with parsley.
    9. 9
      Serve with fresh salad and/or light vegetables.

    Ratings & Reviews:

    • on March 08, 2008

      45

      Very good. Cooked on an indoor grill pan. Served with wild rice and a salad. Sauce was a touch thin but went nicely with the rice.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Salmon With Fennel and Cognac Sauce

    Serving Size: 1 (528 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 673.6
     
    Calories from Fat 310
    46%
    Total Fat 34.4 g
    53%
    Saturated Fat 9.9 g
    49%
    Cholesterol 167.6 mg
    55%
    Sodium 270.7 mg
    11%
    Total Carbohydrate 33.1 g
    11%
    Dietary Fiber 1.2 g
    5%
    Sugars 25.6 g
    102%
    Protein 56.2 g
    112%

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