Salmon, Apples and Fennel

This recipe surprised me. I thought that it was going to be a very sweet dish and it honestly wasn't. The apples and fennel complimented the salmon perfectly.

Recipe:

¼ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon ground black pepper
2 eggs
1 tablespoon water
⅔ cup fine dry bread crumbs
4 (4 to 5 ounce) skinless salmon fillets, ½ to ¾ inch thick
¼ cup butter
2 tablespoons olive oil
2 medium fennel bulbs, trimmed, cored, and cut into thin wedges
4 medium cooking apples, cored and cut into thin wedges
¼ cup honey
Snipped fresh parsley

1) In a shallow dish combine flour, salt, and pepper. In another shallow dish whisk together eggs and water. In a third shallow dish place bread crumbs. Rinse salmon; pat dry. Dip salmon into flour mixture, then egg mixture, then into bread crumbs to coat; set aside.

2) In a very large skillet heat 2 tablespoons of the butter and the oil over medium heat until butter melts. Add fennel. Cook and stir for 4 minutes. Add apple wedges. Cook and stir for 3 to 4 minutes more or until apples and fennel are tender. Stir in honey. Transfer the mixture to a bowl; set aside.

3) In the same skillet heat remaining 2 tablespoons butter over medium heat. Add salmon. Cook for 8 to 10 minutes or until fish flakes easily when tested with a fork, turning once (if fish browns too quickly, reduce heat to medium-low). Transfer fish and apple mixture to serving plates. Garnish with parsley.

Prep Time: 10 minutes | Cook Time: 18 minutes | Total Time: 30 minutes | Yields: 4 servings

Source: BHG