Salmon Braised With Fennel And Apple

• flour for dredging
• salt and ground black pepper to taste
• 4 salmon steaks
• 1 Tbsp. olive oil
• 1 Tbsp. butter
• 1 small onion, finely chopped
• 1 large Granny Smith or Winesap apple, peeled, cored and thinly sliced
• 1/2 tsp. sugar
• 2 ribs fennel, thinly sliced
• 3/4 c. brown beef broth
• 1/2 c. apple cider
• juice of 1/2 lemon

1. Season the flour with salt and pepper; dredge the salmon in it. In a deep skillet, heat half the olive oil and the butter until bubbling.
2. Brown the salmon pieces on both sides over high heat. Remove to a plate and keep warm.
3. Add the onion and remaining oil to the pan and cook over moderate heat until lightly browned, about 3 to 5 minutes.
4. Add the beef broth and cider and heat to a simmer. Return the salmon to the pan along with any juice collected on plate.
5. Cover and simmer for 8 to 10 minutes until the salmon flakes when lightly pressed.
6. Lift fish with slotted spatula; place on platter.
7. Surround with the apples and fennel.
8. If sauce is thin, reduce for several minutes to thicken.
9. Add lemon juice and pour over all.
10. Makes 4 servings.

flour, salt, salmon, olive oil, butter, onion, apple, sugar, fennel, brown beef broth, apple cider, lemon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=603413 (may not work)