Salmon with Fennel and Mint

This is an oldie from my recipe file, and I have no idea where it came from--Sunset? St. Louis Post-Dispatch? Who knows. I completely changed the recipe, making it simpler and cutting down the butter by 5 T. You're welcome. This was elegant with rice and broccoli. The recipe as I've written it served 3, but Claire and I can only handle small amounts of salmon. Adjust according to your needs and appetite.

Salmon with Fennel and Mint

1 bulb fennel, quartered and sliced

2 shallots, halved lengthwise and sliced somewhat thickly

2 t. olive oil

Salt and pepper

2 salmon filets

1/2 c. white wine

1/2 c. clam juice

2 T. butter, preferably cold

2 T. chopped fresh mint

Heat the oven to 400. Put the fennel and shallots in a small baking dish--an 8-inch square is about the right size--and toss with the olive oil, salt and pepper. Roast for about 5 minutes. Put the salmon on top of the vegetables, season with a bit of salt and pepper, and return the dish to the oven for another 10-20 minutes, depending on the thickness of your salmon, whether it's completely thawed (mine wasn't), and whether you like your salmon cooked through. In other words, check frequently after 10 minutes. While the salmon is cooking, put the wine and clam juice in a small saucepan over high heat and reduce by a half--with luck, it should be there when the salmon is done. When it's reduced, take off the heat and whisk in the butter. Once the butter has melted and the sauce has thickened a bit, add the mint. Pour the sauce over the fish and vegetables and serve.