Glazed Salmon With Braised Fennel
Serves: 2
Mckayla Mann
1 January 1970
Based on User reviews:
52
Spice
47
Sweetness
52
Sourness
38
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
4 tbsps
Butter3 tbsps
Sugar1 cup
Apple Cider1 cup
Chicken Stock2 sprigs
Thyme1 tsp
Cayenne Pepper3 tbsps
Brown SugarDirections:
1
Watch how to make this recipe
2
Preheat the oven to 425 degrees F
3
Braised Fennel: In a large Dutch oven over medium-high heat, add the butter
4
Add the fennel and sugar and cook for 3 to 4 minutes until the fennel caramelizes
5
Add the cider, stock and thyme
6
Cook until the fennel is tender and liquid is reduced, about 10 minutes Season the fennel with salt and pepper, to taste
7
Add the parsley and mix well
8
Remove from the heat and cover
9
Glaze: In a small saucepan, add the cider, cayenne and brown sugar and cook over medium heat until 1/2 cup of liquid remains
10
Set aside
11
Salmon: In a large saute pan over medium-high heat, add the oil
12
Season the salmon fillets with salt and pepper, to taste, and sear for 4 minutes in the hot oil
13
Remove from the pan and put, seared side up, on a quarter sheet tray with a rack
14
Spoon the glaze over the top of each fillet and bake until cooked through, about 4 minutes
15
Remove from the oven to a serving platter and serve with the braised fennel alongside