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Reel Time Fishing Northwest

Mark Yuasa covers fishing and outdoors in the Pacific Northwest.

September 5, 2012 at 4:08 PM

Here’s a piece de resistance topping for your next salmon dish by chef Tom Douglas

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The salmon fisheries are going strong along the coast, Strait of Juan de Fuca and Puget Sound, and it looks like there is no end in sight just yet.

That means anglers are looking for creative ways to dish up these delicious fish, and renowned Seattle chef and restaurateur Tom Douglas has some tips on how to prepare them.

This week Douglas offers a delightful sweet fennel butter topping that will make any piece of salmon the talk of the dinner table.

Douglas is contributing some of his recipes for the Reel Time Fishing blog. Each will be related to the Catch of the Week, which will appear regularly Wednesdays through October, along with recipes from other local chefs, and owners of tackle shops and fish markets.

Douglas is owner of Lola, Palace Kitchen, Dahlia Lounge, Dahlia Bakery, Etta’s, Serious Pie Downtown, Seatown, Brave Horse Tavern, Cuoco, Serious Biscuit, Serious Pie Westlake and Ting Momo.

Sweet Fennel Butter

From Tom’s Big Dinners Cookbook by Tom Douglas

Makes about 1 cup

This soft butter will start melting as soon as it’s spooned over a piece of warm salmon, creating a simple sauce.

Ingredients

1 cup (2 sticks) unsalted butter, softened

3 tablespoons chopped fresh fennel fronds, or substitute fresh dill

2 tablespoons freshly squeezed orange juice

2 teaspoons grated orange zest

1 teaspoon honey

Kosher salt and freshly ground black pepper to taste

Directions

Mix together the butter, fennel, juice, zest, and honey until smooth, either in a food processor, electric mixer, or by hand. Season to taste with salt and pepper.

Scrape the butter into a small decorative bowl and serve.

(Photo by Greg Gilbert, Seattle Times staff photographer)

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