Prep time: 10 mins

Cooking time:  10 mins

Serving: 2

*Modify for low Fodmap:

  • Use green part of spring onion instead of eschalots 
  • Remove garlic 
  • Remove apple

You will need:

  • 1 large fennel bulb (finely sliced - fronds picked and reserved)
  • 60ml of Cobram Estate Extra Virgin Olive Oil (plus extra to drizzle at the end)
  • 1 large garlic clove (sliced)
  • 2 Modi Apples (peeled, cored and cut into 3 or 4 rings)
 

 

  • 1 eschalot (sliced thinly)
  • 2tsp fennel seeds 
  • 2 lemons (1 zested and juiced, 1 sliced in rounds)
  • 375ml Daylesford Cider Company Cider 
  • 600g of Coles Salmon Fillets (boned skin on) 

Step 1

Cut the fennel bulb into rough slices. Pour a good splash of oil into a large frying pan placed over a high heat. Place the eschalot, garlic, apple rings and fennel into the pan, season with sea salt and pepper and sprinkle over fennel seeds. Sauté on medium heat for 10-15 minutes, or until the vegetables are well caramelised. Add the lemon zest and juice and cider and drizzle with a bit more oil if desired. Cook for 5-6 minutes or until cider has somewhat reduced and apples are tender. Stir through the reserved fennel fronds.

 

Step 2

Meanwhile, season the salmon by placing it on a plate of lemon slices, oiling the skin and sprinkling over salt and pepper.Heat a large frying pan over a high heat and add the fish, skin side down, and lemon slices to the pan. Sear fillets for 2-3 minutes or until the skin is lovely and crisp. Flip to cook on the opposing side for 2 minutes. Remove from the pan and leave to rest for 30-60 seconds.

 

Step 3

Serve fish with the apple braise and a good drizzle of pan juices.