Salmon Braised With Fennel And Apple - cooking recipe

Ingredients

flour for dredging
salt and ground black pepper to taste
4 salmon steaks
1 Tbsp. olive oil
1 Tbsp. butter
1 small onion, finely chopped
1 large Granny Smith or Winesap apple, peeled, cored and thinly sliced
1/2 tsp. sugar
2 ribs fennel, thinly sliced
3/4 c. brown beef broth
1/2 c. apple cider
juice of 1/2 lemon

Preparation

Season the flour with salt and pepper; dredge the salmon in it. In a deep skillet, heat half the olive oil and the butter until bubbling.
Brown the salmon pieces on both sides over high heat. Remove to a plate and keep warm.
Add the onion and remaining oil to the pan and cook over moderate heat until lightly browned, about 3 to 5 minutes.
Add the beef broth and cider and heat to a simmer. Return the salmon to the pan along with any juice collected on plate.
Cover and simmer for 8 to 10 minutes until the salmon flakes when lightly pressed.
Lift fish with slotted spatula; place on platter.
Surround with the apples and fennel.
If sauce is thin, reduce for several minutes to thicken.
Add lemon juice and pour over all.
Makes 4 servings.