Friday, February 18, 2011

Fennel Salmon

Mark Fitchett's fennel salmon with parmesan asparagus
I came home and Mark had fried up his own version of a lightly breaded fennel salmon with roasted Parmesan asparagus and new potatoes. Yum!

Ingredients:
1/4 C. Cornstarch or Wondra
3 T. Olive Oil
1 lb. Salmon filets
1 bunch asparagus
8 new potatoes
1/4 C. chopped onion
1/4 bunch spinach leaves
1/2 C. grated parmesan

Serves 2. The wine pictured here is 2009 California Red Wine Menage a Trois (a blend of Zinfandel, Merlot and Cabernet Sauvignon) - not necessarily a "correct" pairing for a salmon dish, but we like it anyway.

--The Daily Fitchett

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