Poached Salmon With Fennel And Arugula

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Parade Magazine
Nutrition per serving    (USDA % daily values)
CAL
900
FAT
125%
CHOL
132%
SOD
11%
Uploaded by: Parade Magazine Magazine

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Ingredients for 4 servings

1½ cup good Chardonnay

1½ cup clam juice

½ cup water

1 lemon, cut in half

1 orange, cut in half

2 bay leaves

1 tsp black peppercorns

1 tsp dried thyme

1 tsp dried tarragon

4 (6-oz) fillets wild salmon, skinned

3 cup poaching liquid

¼ lb fresh peas

2 bulbs fennel

½ lb arugula

½ lb cherry tomatoes

3 Tbsp pine nuts

1 Tbsp fresh tarragon, chopped

Juice of 1 lemon

4 Tbsp extra-virgin olive oil

Salt and pepper

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