Wednesday, January 5, 2011

Glazed Salmon with Braised Fennel

As I've gotten older, I've realized there are a lot of foods I discounted too quickly as a child. I don't know if my taste buds have matured or what (though my love pop-tarts and Dr. Pepper isn't what I'd call "mature"), but I like a lot of food now that I didn't like as a kid. Vegetables are a good example. Because of this, I'm more willing to try things and see how I feel about them now. One of the things I'd been meaning to make for a long time was salmon.


I'm not a big seafood person, but I thought it was worth a shot. I'm sad to say I hated it. It was just too...salmony for me. The silver lining in all this is that Ryan loved this dish. That's why I've decided to share it even thought I was thoroughly disappointed.

If you're aren't a big fennel fan I would skip it. Fennel isn't cheap and I wasn't too impressed with this side dish. The glaze for the fish is just perfect though.

Glazed Salmon with Braised Fennel

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


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


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.


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.


In a large saute 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.

Source: Big Daddy's House

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