Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
8 servings (serving size: 1 fillet and 3 tablespoons relish)

You can do all of the chopping and cooking for this dish the day before the party. Keep refrigerated until you're ready to serve, top the salmon with the relish juice before you put in on the buffet.

How to Make It

Step 1

To prepare the relish, combine the first 8 ingredients, stirring well. Cover and chill.

Step 2

To prepare salmon, combine 1 cup onion and next 5 ingredients (onion through bay leaf) in a Dutch oven; bring to a simmer. Cover and cook 20 minutes. Strain liquid through a sieve into a bowl; discard solids.

Step 3

Return liquid to pan; bring to a simmer. Add salmon; cover and cook 5 minutes. Remove from heat; let stand 5 minutes. Remove salmon from pan; chill. Discard cooking liquid. Serve relish over salmon.

Ratings & Reviews

EmilyKingston's Review

December 16, 2009
HEAVENLY. I'm not an experienced cook, yet it was very easy to make. Couldn't find fennel, so I used anise. My new favorite dish!