From Andrew Schloss of the Philadelphia Jewish Exponent. This recipe is parve.
My Private Note
Units: US | Metric
- flour (for dredging)
- salt and pepper
- 4 salmon steaks, about 3/4-inch thick
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 large granny smith apples or 1 large winesap apple, peeled, cored and thinly sliced
- 1/2 teaspoon sugar
- 2 ribs fennel, thinly sliced
- 3/4 cup vegetable broth
- 1/2 cup apple cider
- 1/2 lemon, juice of
- 1Season the flour with salt and pepper, and dredge the salmon steaks on both sides, patting off any excess flour mixture.
- 2In a deep skillet, heat half the olive oil until bubbling. Brown salmon pieces on both sides over high heat. Remove to a plate and keep warm.
- 3Add the onion and the remaining oil to the pan, and cook over medium heat until lightly browned. Add the apple slices, sugar and fennel. Cook until lightly browned, about 3 to 5 minutes. Add the broth and cider; heat to a simmer.
- 4Return the salmon to the pan along with any juices that have collected on the plate. Cover and simmer for 8 to 10 minutes, until the salmon flakes when lightly pressed.
- 5Lift the fish from the pan with a slotted spatula and place on a platter. Surround with the apples and fennel.
- 6If the liquid in the pan is too thin, reduce for several minutes to thicken. Add the lemon juice and pour over the fish.
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Nutritional Facts for Salmon Braised With Fennel and Apple
Serving Size: 1 (333 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 332.7
- Calories from Fat 164
- Total Fat 18.3 g
- Saturated Fat 3.2 g
- Cholesterol 59.4 mg
- Sodium 272.9 mg
- Total Carbohydrate 21.1 g
- Dietary Fiber 5.2 g
- Sugars 7.5 g
- Protein 22.2 g
The following items or measurements are not included: