Shallow-poached Salmon with Fennel & Saffron |

Ingredients

• Four 6-ounce salmon fillets
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 bulb fennel
• 1 tablespoon extra-virgin olive oil
• 2 garlic cloves, peeled and minced
• 1 large tomato, seeded and diced
• 1 cup low-sodium clam juice
• 1/2 cup dry white wine, such as Chardonnay
• 1/4 teaspoon saffron