Poached Fennel and Salmon Over Linguine

Cooking with fennel from CSA share. Fennel has an anise flavoring and popular in Italian dishes.

  • Author: by Deanna Segrave-Daly, RD
  • Yield: 4 servings. 1x


  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 3/4 cup white wine
  • 11 1/2 pounds fennel, fronds removed and cut into 1 inch pieces (about 1 3/4 cups)
  • 8 ounces linguine, uncooked
  • 12 ounces poached or baked salmon
  • Pasta water
  • Fennel fronds
  • Salt & pepper, to taste


  1. In a large skillet over medium heat, heat olive oil.
  2. Add garlic and saute for 1 minute.
  3. Add fennel and wine. Stir, cover and lower heat to medium-low. Let cook for 15 – 20 minutes or until fennel is soft.
  4. While fennel is cooking, in a large pot, bring water to a boil, salt and add dry pasta. Cook a minute short of recommendations on the box.
  5. When pasta is done, drain (save water) and add to skillet with fennel. Toss in salmon. Cook for another minute, adding pasta water as need to make a sauce.
  6. Before serving, mix in fennel fronds and salt and pepper to taste.