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  RECIPE TITLE "Salmon Marinated with Ginger and Fennel" recipe from Cooking with the 60 Minute Gourmet

yields Yield: 8 to 10 servings. time --- difficultyeasy

This invigorating appetizer pairs the rich, buttery taste of fresh salmon with the zesty flavors of ginger and fennel.


2 pounds skinless salmon fillets (have your fish market remove the skin)
1/2 cup fresh lime juice
1 cup thinly sliced fennel bulb
2 tablespoons white wine vinegar
2 tablespoons olive oil
1 tablespoon grated fresh ginger
1/4 teaspoon hot red pepper flakes
Salt and freshly ground pepper to taste
Lettuce for garnish

Cooking with the 60 Minute Gourmet
Cooking with the 60 Minute Gourmet Features newly discovered recipes from the late Pierre Franey's classic New York Times column. This cookbook combines all that was great about Pierre Franey's cooking: fresh, flavorful ingredients, ease of preparation, and the commandment: Don't spend all evening in the kitchen.


1. Slice the salmon crosswise into strips about 1/4 inch wide. Place the strips in a large mixing bowl. Add the lime juice, fennel, vinegar, oil, ginger, red pepper flakes, and salt and pepper. Stir gently and cover with plastic wrap. Refrigerate for 4 to 5 hours. Taste for seasoning (you may need more salt).

2. Line small serving plates with lettuce and place a portion of salmon over the lettuce.

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