Salmon Steaks With Curried Fennel-Wine Sauce

I have only had fennel bulb once before and I did not care for it.  It was baked into some dish I made many years ago that we vowed to never make again. (yeah it was that good;) I am also not a fan of licorice which is another strike against the poor fennel plant.  I have to say I really liked it. The boy wasn't a fan so I didn't make him eat the sauce.  It just goes to show you never know if you really don't like something until you try it in many forms.  I think it was the long slow cooking time that mellowed the flavor of the bulb and made it more palatable for me. Perhaps also the strong flavors of the curry powder helped tame the fennel.  I'm not 100% sure what did it;  I am only sure that I enjoyed it. I served it with a green salad with a "dressing" of some left over coleslaw from the fish tacos we made for the progressive dinner.  That worked well too and it used up leftovers.

Salmon Steaks With Curried Fennel-Wine Sauce
3 T  vegetable oil
2    large fennel bulbs—bulbs halved,cored and sliced lengthwise 1/4"
Salt and freshly ground pepper
4    scallions,cut into 1-inch lengths
1 1/2 t  medium-hot curry powder
1/4 c  dry white wine
1 c  bottled clam juice
4    salmon steaks,about 3/4 inch thick
1/2 T  fresh lemon juice
2 T  cold unsalted butter
1. In a deep 10-inch skillet, heat 2 tablespoons of the oil. Add the
fennel and season lightly with salt and pepper. Cover and cook over low
heat, stirring, until lightly browned and tender, 20 minutes. Add the
scallions, cover and cook until they are just tender, 2 minutes.
Transfer to a bowl. Add the remaining 1 tablespoon of oil to the
skillet and add the curry powder. Cook over low heat, stirring, until
fragrant, about 1 minute. Add the wine and boil over high heat until
reduced by half, about 1 minute. Add the clam juice and boil until
reduced by half, about 3 minutes. Cover and remove the skillet from the
heat.
2. Preheat the broiler. Arrange the salmon steaks on a large rimmed
baking sheet and season with salt and pepper. Broil about 6 inches from
the heat for 3 to 4 minutes, until just opaque throughout.
3. Meanwhile, scrape the fennel and scallions into the sauce and
reheat;   stir in the lemon juice. Remove the skillet from the heat and
stir in the butter, 1 tablespoon at a time, until incorporated. Season
with salt and pepper.
4. Transfer the salmon to plates and spoon the sauce on top. Garnish
the salmon with fennel fronds and serve.