1 Tbsp oil
1-2 bulbs fennel, sliced 1/4-inch thick
1 large onion, frenched (sliced with the ribs) 1/4-inch thick
2 Tbsp butter
1 salmon fillet
Salt and pepper
Place a large saute pan over medium-high heat. When it is hot add the oil and tip the pan to coat evenly. Add the fennel and onion and sprinkle with salt. Saute until the vegetables wilt and begin to turn golden. Remove the vegetables from the pan and keep warm. Sprinkle the salmon with salt and pepper (you can mix 1/2 tsp of garam masala into the salt prior to rubbing it onto the salmon for a lovely complexity). Add to the pan, flesh side down and cook for five minutes without moving. Flip the salmon with a large spatula and cook for an additional 3-5 minutes or just until the salmon flakes. Return the fennel mixture to the pan to reheat and serve immediately.
VEGAN NOTES: Salmon is obviously not vegan. You could use pressed and marinaded tofu (8 oz firm tofu, sliced in half and pressed for at least 15 minutes, marinaded in 2 Tbsp soy sauce, 1 Tbsp Worcestershire sauce, 2 Tbsp olive oil, 2 Tbsp sugar, 2 Tbsp cornstarch, 1 clove garlic, pressed) in lieu of the salmon. Reduce the heat slightly to do this.
GLUTEN NOTES: This recipe is gluten free.
© Katherine C. Otterstrom, July 2012