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Serves 2
2 fillets of Wild Salmon (4 to 6 ounces each)
Salt and pepper to taste
1 teaspoon Canola Oil
1 teaspoon Fennel Pollen Honey (see recipe below)
2 cups Arugula
1½ tablespoons Balsamic Vinaigrette (see recipe below)
6 each Raspberries, Blackberries, and Blueberries
3 tablespoons Chèvre Cheese
¼ cup Honey
1 teaspoon Fennel Pollen or Fennel Seeds
Place in a saucepan and simmer over very low heat for 15 minutes. Strain and reserve. (This mixture is also great on fresh bread, toast, or muffins.)
2 tablespoons 12-year-oldBalsamic Vinegar
½ teaspoon Garlic, minced
1 teaspoon Shallot, minced
1 teaspoon fresh Thyme, minced
½ teaspoon Dijon Mustard
1/3 cup Olive Oil
Salt to taste
Mix the vinegar, garlic, shallot, thyme, and Dijon mustard. Drizzle in the oil and season. In a medium mixing bowl, toss arugula with balsamic vinaigrette and place on plate.
Season salmon fillet with salt and pepper. Brush with fennel honey. Heat oil to medium high heat in a fry pan. Sear the salmon on either side for 3 minutes or until honey caramelizes. Place the salmon over the arugula and garnish with the chèvre cheese and fresh berries.
