Braised Salmon with Fennel and Apples

Prep Time: 10 minutes

Cook Time: 5 for braising -18 minutes for baking.

Serving: 2 people

A Word From The Cook

Fresh Fennel is not used often enough (IMO), it is an interesting taste and burst of flavours.    I like to use it instead of onions in some recipes, but in this recipe it is the flavour on its own augmented with apples and a bit of honey and mustard.    It is restaurant worthy!


  • 2 Tbsp Olive Oil
  • 2 Fillets of Salmon (I prefer skin off)
  • 1/2 Fennel Bulb (fronds removed and saved)
  • 1/2 Apple
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Honey


  1. Mix the Dijon and the Honey together in a small bowl and set aside.
  2. Preheat Oven to 350°.
  3. Heat 1 Tbsp Olive Oil in a skillet (I like to use my cast iron skillet).
  4. Add the 1/2 ‘ved Fennel Bulb (Cut into match stick size pieces).
  5. Sauté for about 5 minutes (fennel will begin to brown)
  6. Remove from pan and set aside.
  7. Add 1 Tbsp of Olive Oil to the same skillet, braise the salmon on both sides about 2 minutes per side.
  8. Cover the salmon with the braised Fennel, add the 1/2 Apple (cut into large match stick size pieces).
  9. Drizzle the Dijon / Honey mixture over top.
  10. Bake @ 350° for 18 minutes.
  11. Served over a bed a rice surrounded by Braised Brussel Sprouts.
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