Salmon With Vegetables in Herb Butter Sauce

2 tablespoons dry white wine
1/2 cup fish stock or bottled clam juice
juice of 1/2 lemon
1 bay leaf
1 small carrot, sliced
1/2 red onion, chopped
1 small zucchini, chopped
4 cherry tomatoes, halved
1 cup packed spinach leaves, rinsed and coarsely
chopped
4 salmon fillets, skin and pin bones removed (5 to 6
ounces each)
1/2 cup unsalted butter, cut into small pieces
1 tablespoon minced fresh flat-leaf parsley
1 tablespoon minced fresh chives
1/2 teaspoon fennel seeds
salt and freshly ground pepper to taste
4 strands each dried dulse, hijiki and kombu or 12
strands Ocean Greens sea vegetables (see note)
2 tablespoons canola oil
4 sprigs fennel for garnish

In a large nonreactive saute pan or skillet, cook the white wine over
medium heat until reduced by half. Add the fish stock or clam juice, lemon
juice, bay leaf and vegetables. Place the salmon on top. Cover and cook 4
to 5 minutes, or until the vegetables are tender. With a slotted spoon,
transfer the salmon to a plate and keep warm. Stir in the butter, one
piece at a time, until well blended. Stir in the herbs, salt and pepper
and cook for 30 seconds. Add the dulse and hijiki and cook for 1 minute.
In a small skillet, heat the oil over medium heat. Quickly fry the kombu.
Using a slotted spoon, transfer to paper towels to drain. Remove bay leaf
before serving. To serve, place a salmon fillet in the center of a plate,
spoon the sauce and vegetables over, and garnish with the fried kombu and
fennel sprigs.

Note: Dried dulse, hijiki, kombu and sea vegetables are available in
health food stores, specialty stores and Asian grocers. Serves 4.


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