Salmon with Fennel Greens...terrific!!!

By Bonnie T

Really healthy with anti inflammatory agents to help with heart disease and auto immune disease. Easy to make and delicious.

Ingredients

• 1/4 C olive oil
• 2 T minced onion
• 1/2 tsp gray sea salt of pink Himalayan salt
• 2 T chopped fennel greens, divided
• 1 T fresh dill or 1 tsp dried dill
• 1 large fennel bulb, quartered, then cut lengthwise into 1/4 inch slices
• 1/4 C vegetable stock of filtered ok water
• 2 7 oz salmon fillets
• 1 T raw honey or maple syrup
• 2 T lemon juice
• optional...1/4 fresh dill for garnish

Preparation

Step 1

1. In a small bowl, mix the oil, onion, salt, 1/2 fennel greens and dill. Set aside.

2. Add 1 T of the oil mixture to a dutch oven and saute over medium low heat until onions are translucent. Spritz with water to keep onions from burning. Add the fennel slices and stock/filtered water. Cover and cook until al dente, about five minutes.

3. Add the salmon on top of the fennel, add the rest of the oil mix to the salmon, cover and cook for five minutes.

4. Turn salmon over. Cover and cook until it is opaque in the center...about three minutes.

5. In a small bowl, mix maple syrup and lemon and add the rest of the fennel greens. Add to dutch oven and stir to heat through. If needed, drizzle a bit more maple syrup on the fillets.

6. Divide the fennel between two plates. Top with the salmon and spoon any remaining sauce from dutch oven over the salmon. Serve immediately.