Glazed Salmon with Braised Fennel



Ingredients


Braised Fennel:


·         4 tablespoons butter

·         4 bulbs fennel, cut into wedge

·         3 tablespoons sugar

·         1 cup apple cider

·         1 cup chicken stock

·         2 sprigs thyme

·         Salt and freshly cracked black pepper

·         1/4 cup chopped parsley leaves


Glaze:


·         1 cup apple cider

·         1 teaspoon cayenne pepper

·         3 tablespoons brown sugar

·         Grapeseed oil, to sear

·         4 (8-ounce) boneless and skinless salmon fillets

·         Salt and freshly cracked black pepper


Directions


Preheat the oven to 425 degrees F.

Braised Fennel:

In a large Dutch oven over medium-high heat, add the butter. Add the fennel and sugar and cook for 3 to 4 minutes until the fennel caramelizes. Add the cider, stock and thyme. Cook until the fennel is tender and liquid is reduced, about 10 minutes Season the fennel with salt and pepper, to taste. Add the parsley and mix well. Remove from the heat and cover.


Glaze:

In a small saucepan, add the cider, cayenne and brown sugar and cook over medium heat until 1/2 cup of liquid remains. Set aside.

Salmon:

In a large sauté pan over medium-high heat, add the oil. Season the salmon fillets with salt and pepper, to taste, and sear for 4 minutes in the hot oil. Remove from the pan and put, seared side up, on a quarter sheet tray with a rack. Spoon the glaze over the top of each fillet and bake until cooked through, about 4 minutes. Remove from the oven to a serving platter and serve with the braised fennel alongside.


1 comment (Add your own)

1. Leesly wrote:
I LIKED IT! Maybe it was because of the added txerute from the zucchini the last vegetarian chili was all beans and didn't have much to offer in the txerute department other than mushy. If it weren't for the extra kick from the poblano peppers and chipotle, it probably would've been just a chunky vegetable soup. But hey, I also LOVE quinoa.(who doesn't love it with a name like that???)

Thu, April 26, 2012 @ 10:53 PM

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