Time for our salmon fix. I found this recipe in “delicious” magazine. The difference is that I used salmon instead of trout or snapper fillets. I just happened to have a nice piece of salmon in the freezer and also wanted to use my fennel bulbs. This recipe rocks! There’s a nice hint of honey and the deeper taste of tamari soy sauce. Well done people! The stir fry of savoy cabbage, bacon and fennel could be a satisfying, stand alone meal itself.
Salmon, Fennel, Bacon and Savoy Cabbage
1 lb of fresh, skin on salmon, cut into 4 fillets
2 tbsp of olive oil
2 tbsp of tamari soy sauce
1/2 cup of bacon, diced
2 small fennel bulbs, thinly sliced
1/2 of a small savoy cabbage, shredded
2 tsp of honey
Fry the salmon in 1 tablespoon of olive oil in a non-stick pan, turning every 3 minutes until skin is crisp and salmon is done, about 12 minutes. Drizzle with 1 tablespoon of the tamari, set aside and keep warm.
In the remaining tablespoon of olive oil, stir fry the bacon and fennel until the bacon starts to crisp. Add the cabbage and continue to stir fry until the cabbage begins to wilt. Remove from flame. Drizzle on the honey, remaining soy sauce, sprinkle with the cumin and mix well.
Serve the salmon and stir fry immediately with extra soy sauce.
Wine suggestion: Veuve Clicquot