Fennel Poached Salmon With Red Currant Sauce Recipe

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Nutrition per serving    (USDA % daily values)
CAL
284
FAT
15%
CHOL
29%
SOD
4%

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Ingredients for 8 servings

1 tablespoon prepared horseradish, or to taste

1 cup white wine or vermouth

Salt and pepper to taste

1 side of salmon (approximately 2-1/2 to 3 pounds) skin on, pin bones removed

1 medium carrot, coarsely chopped

1 stalk celery, with leaves, coarsely chopped

1 10 ounce jar red currant preserves

1 tablespoon lemon zest

Juice of 1 lemon

1 small fennel bulb, with fronds, coarsely chopped

1/2 cup white wine vinegar

6 white peppercorns

1 medium onion, quartered

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