Saturday, August 21, 2010

Dill and fennel salmon

I made this for dinner one night while one of my girlfriends and I were staying at a cabin at Donner Lake. We had five days away from the city -enjoying nature, walking, soaking in the sun, reading, cooking, drinking wine ...and just being. It was a little slice of heaven.

Salmon: Thinly slice three garlic cloves and two fennel stalks. Heat two tablespoons olive oil. Add garlic, cook until just browned. Add fennel slices and cook until slightly browned. Salt and pepper to taste.

Salmon, two fillets, skinned. Rinse fillets and pat dry. Heat non-stick pan. Spray with cooking spray. Rinse and pat fillets dry. When pan is heated, place fillets next to each other. Let cook for two minutes. Add dill on top of each fillet. Squeeze two tablespoons fresh lemon juice on each fillet. Add salt and pepper to taste. Using plastic spatula, turn over each fillet. Pour four tablespoons white wine (I used a sauvignon blanc). Turn over fillets once again and cook for another minute or two, or until firm. Mix in the cooked fennel.

Side I: sauteed peppers and onions
one large red bell pepper, 1/2 green bell pepper, one red onion -each sliced uniformly. Heat two tablespoons olive oil. Add peppers and onions, saute slowly over medium heat. Add salt and pepper to taste. Saute for several minutes, until just tender (but careful not to overcook the peppers).

Side II: fennel and cucumber salad
-one large cucumber, sliced
-1/2 large fennel bulb, sliced
-1/2 red onion, sliced
-several sprigs dill, chopped
-juice of 1/2 a large lemon
-salt and pepper to taste
-1 tbs olive oil

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