Salmon Fillets with Fennel.
Approximately 30 minutes to assemble and cook. Serves two.
2 Salmon Fillets. I get them fresh and skin them before freezing or cooking.
2 Medium sized or one large fennel bulb. Make ¼ inch or more slices from the bulb.
About a cup of Italian bread crumbs. Dill, salt and pepper. See below for my low sodium salt mixture.
Knorr Alfredo Sauce Mix. I use half of a 1.6 oz. package adjusting other ingredients in half also. Cook it according to directions with the addition of a couple of tablespoons of fresh grated Parmesan or Romano cheese.
A couple of tablespoons of butter. A little for the white sauce mix and the rest for sautéing the salmon.
Tad of lemon juice.
White Wine (optional)
Add the sliced fennel to a small pan, cover with water, add salt and cook about ten minutes until soft but a little crunchy.
Dredge the Salmon Fillets with Italian bread crumbs, Dill, salt and pepper. Grate some of your cheese on top once they are in the sauté pan.
Make the white sauce and remove from heat.
Heat light low saturated oil along with about a tablespoon of butter in a sauté pan. Add the dredged Salmon Fillets. Sprinkle with a tad of lemon juice and sauté about three to four minutes on each side. A minute or so longer if you really like your salmon cooked well.
When browned on both sides splash with a little white wine of your choice and heat another minute.
Drain your fennel of all water. Lay some on your dinner plate, spoon some cheese sauce on it, lay one of the salmon fillets on top of that, and top with more cheese sauce. Do that for each salmon fillet.
Goes good with any vegetable and or salad you would like.
My Salt Mixture.
I grind sea salt into a small jar. I usually do two or three ounces at a time. Add about a teaspoon of regular salt so you get some iodine with your salt. I then add some Kelp flakes to that mixture as Kelp is rich in iodine. If you are really keeping your salt intake low I would omit the regular salt.