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One-Pot Salmon & Sausage

Sausage and Salmon Onepot web
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SERVINGS

4

PREP TIME

30 min

TOTAL TIME

45 min

GLUTEN FREE

YES

Salmon fillets are cooked atop fennel, potatoes and chicken sausage in this wholesome, easy weeknight dinner idea.

Recipe featured on Dan Small Outdoors Radio, Wisconsin’s #1 Outdoor Radio Show.

This recipe is made with Jones Golden Brown® Chicken Links.

018444 - 5 oz. ANGB Chicken Link 2018
ingredients
2 tablespoons canola oil
1 medium fennel bulb, sliced
1 medium onion, sliced
2 garlic cloves, chopped
1 (5 oz) package of Jones Dairy Farm All Natural Golden Brown Chicken Sausage Links
4 baby red potatoes, sliced
1/4-inch thick
1 bottle white wine, divided
4 (6 oz) salmon filets, seasoned with salt and pepper to taste
14 cherry tomatoes
1 lemon
2 teaspoons fresh dill, chopped
Fennel fronds, for garnish
DIRECTIONS
In sauté pan over medium-low heat add oil, fennel, onion and garlic and cook for 5 minutes or until vegetables are translucent.

Slice sausage into 1/2-inch coins and add to pan; cook for another 2 minutes.

Add sliced potatoes, fanning out to cover bottom of pan. Add half bottle of wine; cover, turn heat to medium and cook for 10-15 minutes. When potatoes are tender, add salmon filets, remaining wine and tomatoes; cover and cook for 4-6 minutes.

Once fish is cooked add juice from lemon, dill and fennel fronds. Serve in shallow bowl.

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Ingredients

2 tablespoons canola oil
1 medium fennel bulb, sliced
1 medium onion, sliced
2 garlic cloves, chopped
1 (5 oz) package of Jones Dairy Farm All Natural Golden Brown Chicken Sausage Links
4 baby red potatoes, sliced
1/4-inch thick
1 bottle white wine, divided
4 (6 oz) salmon filets, seasoned with salt and pepper to taste
14 cherry tomatoes
1 lemon
2 teaspoons fresh dill, chopped
Fennel fronds, for garnish

Directions

In sauté pan over medium-low heat add oil, fennel, onion and garlic and cook for 5 minutes or until vegetables are translucent.

Slice sausage into 1/2-inch coins and add to pan; cook for another 2 minutes.

Add sliced potatoes, fanning out to cover bottom of pan. Add half bottle of wine; cover, turn heat to medium and cook for 10-15 minutes. When potatoes are tender, add salmon filets, remaining wine and tomatoes; cover and cook for 4-6 minutes.

Once fish is cooked add juice from lemon, dill and fennel fronds. Serve in shallow bowl.
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