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Recipe for Fennel Sauce

Posted 5/17/2013 8:33pm by Judy Lessler.

Do not lose hope.  Spring will come and CSA customers will get bronze fennel.  Imagine making this sauce.

 

Feathery Fennel-Yogurt Sauce with Salmon or Shrimp

4 Servings

 1¼ cups bronze fennel fronds

1 large green onion, trimmed and sliced

½ teaspoon salt

Pepper, white if you have it

1 Tablespoon olive oil

1 cup yogurt, whole-milk or low-fat or Greek if non-fat.

4 salmon steaks or 1 pound peeled shrimp

 Brush salmon or shrimp with olive oil. Place on broiler. Drop fennel in boiling salted water.  Return to boil and drain immediately.  You are just wilting the fennel.  Combine fennel, green onion, salt, and pepper in food processor or blender.  Add yogurt and process to chop fine. Pour into dish and mix in remaining yogurt.  Adjust seasonings.

Broil salmon or shrimp until done. Arrange on platter and spoon sauce over salmon or shrimp. This is also good on rice or grilled chicken.

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