Ingredients
- Juice from 1/2 lemon
- 3/4 cup dry white wine
- 1/2 teaspoon salt
- 1-2 bulbs fennel, quartered and thinly sliced (about 4 cups)
- 1/2 cup packed fennel fronds
- 2 tablespoons flax oil
- 4 4-ounce salmon fillets, skin removed
- Zest from 1 lemon
- Freshly ground black pepper
- 1 teaspoon virgin olive oil
- 1 tablespoon chopped shallots
- 2 tablespoons dry white wine
- 4 sprigs fennel fronds, for garnish
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