Salmon and Fennel

3 tablespoons Blood Orange, Lemon or Unflavored Olive Oil, divided

1 fennel bulb, trimmed and thinly sliced (vertically)*

2 leeks, cleaned and thinly sliced

4 shallots, thinly sliced

3/4 to 1 lb. salmon fillet, skinned and cut into 4 pieces

3/4 cup chicken broth

1/4 cup dry white wine

1/2 teaspoon Dijon mustard

Salt and pepper

4 tablespoons half-and-half or whole milk

In a large non-stick skillet, heat half the olive oil to medium heat.  Saute the fennel, leeks and shallots until golden, about 10 minutes.  Sprinkle lightly with salt and pepper.  With a slotted spoon, place on a serving plate and keep warm.

Add the other half of the olive oil to the skillet.  Place the salmon in the pan and sprinkle with salt and pepper.  Cook 4-6 minutes, turning once, or until cooked most of the way through (fish will continue cooking for a bit after removing from the pan).  Arrange on top of the vegetables.  Keep warm.

Combine the chicken broth, wine, mustard and a pinch of salt and pepper in a container.  Pour in the skillet and let reduce by half, about 3-4 minutes.  Stir in the milk and heat through.  Pour about half of the sauce over the dish and serve the rest on the side for drizzling.  

(I serve with rice and drizzle the sauce over everything.)

*  To trim the fennel, cut off the bottom and all of the darker green parts, down to the bulb.  I sprinkle a few of the fronds over the dish when serving.