- 1-inch thick salmon fillet, about 5 ounces
- Wedge of lemon
- Chopped fennel fronds
- Fennel & Mint Slaw (recipe here)
- Fill an 8-inch skillet with water, leaving ½-inch from rim.
- Bring to a boil. Salt the water. Reduce to a simmer, then slide the salmon into the pan.
- Cook for 2 minutes. Remove pan from heat, and let fish sit in the hot water for 3 minutes more.
- Serve with fennel slaw, lemon wedge and chopped fennel fronds.