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a fish kind of day
craved fish today.
perused my donna hay ‘seasons’ cookbook.
found a couple salmon recipes.
at least two of them involving fennel.
decided on pan-fried salmon with fennel salad.
bought some salmon.
fennel.
etc.
made some adjustments.
and had my fish fix for the week.
divine.
here’s my adapted recipe (original from donna hay’s ‘seasons’) for 2 servings
2 salmon fillets, skin removed (150 – 200 g per fillet)
olive oil
butter
capers
thyme
sea salt & pepper
1 bulb fennel, trimmed & sliced thinly
handful of baby spinach leaves
handful basil leaves
1 orange, peeled & thinly sliced
handful toasted sliced almonds
dressing
2 Tablespoons mustard (dijon)
1/2 clove garlic, crushed
1 teaspoon sugar, or honey
1/4 cup olive oil (i use extra virgin 1st cold pressed)
sea salt & freshly cracked pepper
make dressing by combining all ingredients & whisking together.
slice veggies, prepare the salad, set aside.
heat a large skillet over medium heat.
brush salmon fillets with olive oil; sprinkle with salt & pepper.
place in hot pan, add thyme leaves & capers to pan, along with butter.
cook for 3-5 minutes on each side (or per your preference).
while fish is cooking, toss salad with dressing & start plating it.
sprinkle almonds on top of salad.
take fish off the stove, and let cool 1 minute.
serve & drink with your favorite wine.
(a dry white is probably best. but if you only have red lying around, it’ll work in a pinch 
notes: the capers, butter & thyme were my additions. butter is better, and i love capers. also the orange & the almonds. also, there was thinly sliced red onion in the salad, but i decided i didn’t like it. you might, though.
*photos in this post taken with my i-phone. yes. i was lazy.
