Northwest Fishing Reports

I saw this on King5.com and thought it sounded good.
http://www.king5.com/video/featured-vid ... 33087.html

Simple Salmon with Apple Fennel Slaw
Serves 2

2-6 oz Fillets of Salmon
Salt and Pepper to taste
2 TB Canola Oil
1 Cup White wine
2 TB Butter, Unsalted
1 Bulb Fennel
1 Apple, Honey crisp
2 TB Mayonnaise
½ TB Apple Cider Vinegar
2 TB Chopped Parsley
Salt and Pepper To Taste


1) Heat a medium size fry pan to medium high heat.
2) Season Salmon on both sides with salt and pepper.
3) Add canola oil to fry pan and place salmon skin side up. Sear for 5 minutes.
4) Flip over and add white wine and cover for 3 minutes.
5) Take salmon out of pan and place on serving dish.
6) Let wine cook down on medium low temperature.
7) In a bowl thinly shave fennel and apple.
8) Add mayonnaise, vinegar, parsley and salt to taste.
9) Once the wine is cooked down take away from heat and add butter.
10) Swirl pan then season with a touch of salt. Pour over the salmon and then top with the apple slaw.
11) Garnish with the top of the fennel.



Recipe Created by Executive Chef Jeremy McLachlan
Salty’s on Alki Beach
January 2010

It sounds delish. Unfortunately for me the butter and mayo need to be tossed out.I like recipes using Apple Cider Vinager. I've switched to acd for all my pickling instead of white vinager.

Racfish, you could always modify a bit, EVO instead of butter and for the mayo make a little white sauce with evaporated milk (skim) and a little flour or corn starch. My best advice is to just head over to Salty's so you're not tempted to use that new mandolin or any knives! We gotta get those hands healed up.

I'll second the motion to keep sharp things away from Rac.

Fennel has always been a tough one for me. I'm not a big fan of its licorice taste but I like the seeds cracked and on a pork roast.

yeah guys come on out to salty's and have a bite.:albino: