Most people are not familiar with Fennel which is related to a group of herbs that includes anise, cumin, dill, coriander and caraway. In the vegetable world, however, fennel is recognized as having a very unique taste, one often compared to licorice.  So if you’ve never tried it you’re in for a treat1

Salmon Steak with Fennel & Kale

Ingredients:

• 4 salmon steaks (frozen or fresh, whatever is more convenient for you)
• 1 fennel bulb, sliced
• 2 Tbsp. extra-virgin olive oil
• 2 Tbsp. minced garlic cloves
• Salt and freshly ground pepper, to taste
• 1 cup chopped kale leaves
• Cayenne pepper, to taste
• Salt, to taste
• Fresh ground pepper, to taste
• 1/4 cup water
• Lemon wedges

In a large saucepan over medium heat, warm 1 Tbsp. of olive oil. Add 1 Tbsp. of garlic and cook, stirring, for 1 minute; do not brown. Add the fennel slices and the kale leaves. Season with salt and pepper. Cook, stirring occasionally, until the fennel begins to soften, about 5 minutes.  Using a slotted spoon, transfer the fennel to a serving platter and keep warm.

In the same pan warm 1 Tbsp. of olive oil, Add 1 Tbsp. of garlic and cook, stirring, for 1 minute; do not brown. Sprinkle fish with salt, cayenne pepper and black pepper then place the salmon on the pan and add water.  Cook undisturbed and covered over medium-high heat, until salmon just starts to release (some might say “ooze”) its fat and/or flesh flakes easily, 10 to 15 minutes for most 1-inch-thick fillets. Allow another 10 minutes for each extra inch of thickness. Use a spatula to remove fish from grill and serve, with lemon wedges or other garnish, immediately.

Cauliflower & Potato Mash

Ingredients:

• 4 large peeled potatoes, boiled
• ½ a Cauliflower head, boiled
• ¼ cup of sour cream
• ½ a stick of butter, unsalted
• Salt and pepper to taste

In a medium bowl mash the potatoes and cauliflower while they are still hot.  Mix in the sour cream and butter until the mixture is smooth.  Season to taste with salt and pepper.

Lately I’ve been “plating” my dishes to wow my son and father at the dinner table.  For this entrée I spread a glob of mash on the center of the plate then layered on the fennel and kale mixture topping it with the salmon steak.