Pan Seared Salmon w/ Fennel Puree & Veggies

I usually cook fish on Mondays. Salmon is my favorite fish (and Halibut) to just pan sear and serve on top of vegetables. If you haven’t tried Chef Prudhomme’s Seafood Magic then you are missing out! It gives the fish this tasty blackened flavor that’s all you need with some lemon drizzled over it. 

Ingredients:

2 Wild Salmon Filets (or farm raised)

2 Fennel Bulbs

1 Lemon

2 Cups Spinach

1 Cup Grape Tomatoes

1/2 Cup Baby Bella Mushrooms

Canola Oil

Directions:

Fennel Puree:

Slice Fennel into strips

Melt 1/2 TBS Butter in a sauté pan, add fennel, season with salt and pepper

Sauté for 15 minutes until the fennel is fork tender

Add fennel to a food processor and process until smooth (add olive oil for desired consistency)

Veggies:

Add 1 TBS canola oil to the pan you used for fennel (after you put the fennel in the food processor)

Add tomatoes and mushrooms to the pan, season with salt and pepper – cook for 5 minutes

Add spinach, cook 1 minute, turn the heat off and let it wilt

Salmon:

Rinse the salmon and take the skin off

Season with “Chef Prudhomme’s” Seafood Magic on one side (the flesh side–not where the skin was)

Heat canola oil in a pan on medium-high heat

Add salmon, non seasoned side down (where the skin was), cook for 4 minutes

Flip, sauce another 3 minutes

Serve immediately with fennel puree, and veggies

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