Ingredients
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Methods
1
Trim and slice the fennel into 1cm pieces.
2
Place a large non-stick frying pan over a medium heat and add the Olive Oil.
3
Add the fennel slices to the pan and cook slowly for 12 minutes.
4
Sprinkle some salt over each of the fillets of salmon, push the fennel to the side of the pan. Place the almon fillets into the pan and cook for 3 minutes on the first side, turn over and cook for a further 2 minutes on the other side.
5
Deglaze the pan with Verjuice, remove from the heat.
6
Place the salmon and fennel onto two serving plates, drizzle with the pan juices and serve with a leafy salad.
1
Trim and slice the fennel into 1cm pieces.
2
Place a large non-stick frying pan over a medium heat and add the Olive Oil.
3
Add the fennel slices to the pan and cook slowly for 12 minutes.
4
Sprinkle some salt over each of the fillets of salmon, push the fennel to the side of the pan. Place the almon fillets into the pan and cook for 3 minutes on the first side, turn over and cook for a further 2 minutes on the other side.
5
Deglaze the pan with Verjuice, remove from the heat.
6
Place the salmon and fennel onto two serving plates, drizzle with the pan juices and serve with a leafy salad.
