Serves 4 / Steaming helps protect salmon's fragile omega-3 fats from heat damage. The rich and simple fennel purée makes this meal something special. Serving tip: Accompany with steamed asparagus drizzled with garlic-infused flax oil.
4 4-ounce salmon fillets, skin removed Zest from 1 lemon
1. To make fennel purée: Combine lemon juice with wine and salt in a deep saucepan with a tight lid. Add fennel slices. Bring to a boil, stirring. Reduce heat, cover, and simmer until fennel is very tender and nearly all liquid is absorbed, about 1 hour. Transfer to a food processor, along with fennel fronds. Purée until smooth. Reserve (you'll add the flax oil later).
PER SERVING (with 1/4 cup fennel purée): 254 cal, 51% fat cal, 14g fat, 2g sat fat, 62mg chol, 24g protein, 7g carb, 2g fiber, 326mg sodium