Tender and juicy, a TREAT!!
(serves 4)
4 salmon steaks, 1" thick (6-8 oz. each)
1 large or 2 small fennel bulbs (about 1lb.total)
1 T. veg. oil
2 T. chopped fresh lemon* thyme or 2 t. dry thyme
2 T. white wine
Kosher* salt, and freshly* ground pepper
4 thyme sprigs
Lemon wedges (for garnish)
Rinse salmon and pat dry. Trim base and stalks from fennel bulb, and thinly slice fennel. Preheat oven to 375. Heat oil in a med. skillet; add fennel and sauté until beginning to soften, about 5 mins., stirring occasionally. Add chopped thyme, white wine, S&P, and cook for 1 min. Put fennel mixture in a lightly oiled baking dish; arrange salmon on top and season with S&P. Top each with a sprig of thyme, cover dish with foil, and bake until fish is opaque through, 10-12 mins. Transfer salmon and fennel to plates, and garnish with lemon wedges.
"If you want to run, don't run away from things. Run towards them!" ~ Joyce Meyer.
Get out and have some FUN today on this gorgeous Saturday!!
Love,
MM
No comments:
Post a Comment