Salmon with Roasted Figs and Braised Fennel

This recipe is from the Figs & Fennel episode of A is for Apple hosted by Robert Jewell.

Serves: 4

Ingredients

• 2 heads fennel
• 1 tablespoon (15ml) olive oil
• 1 cup (250ml) chicken stock
• Salt and pepper to taste
• 4 fresh wild salmon fillet 6oz (170g) each skin on
• 1 tablespoon (15ml) vegetable oil
• 6-8 fresh black mission figs
• 1/4 cup (60ml) honey
• 1 teaspoon (5ml) ground red chili powder
• 2 tablespoons (30ml) apple cider vinegar
• 1 tablespoon (15ml) olive oil
• Salt and pepper to taste

Directions

1. Preheat oven 375F (190°C).
2. Cut the outer leaves of the fennel off and discard. Remove stalks and reserve a few of the fronds for garnish.
3. Cut the fennel in quarters leaving the root intact.
4. Place a large oven- proof pan over medium high heat.  Add the olive oil and allow to heat.
5. Place the fennel into the pan and cook and sear to a golden brown colour, about 3-4 minutes.
6. Season the fennel with salt and pepper. Add the chicken stock.
7. Place in the preheated oven and roast for about 10 minutes or until slightly soft but still holding quite a bit of firmness in the center.
8. In a small sauce pan combine honey, vinegar and chili powder. Set pot over medium heat and let simmer for 3 minutes.
9. Quarter figs and place them on a foil lined baking sheet.  Drizzle the figs with the honey mixture.
10. Place in the oven to roast for 4 minutes or until warm and bubbly and caramelized and still holding their shape.
11. Meanwhile prepare the salmon.
12. Drag your knife on the back side of the salmon fillet skin to remove any excess moisture.
13. Season salmon with salt and pepper.
14. Place a large non-stick pan over medium high heat.
15. Add vegetable oil to heat.  Place the salmon skin side down into the pan and cook without moving until the skin is crispy and golden.
16. If salmon is thick flip the fish and finish in the oven for an additional 2- 3 minutes or until the flesh is opaque and translucent in the center.  The salmon will continue to cook after it has been removed.
17. If you desire a more well done fish continue to cook 4 minutes.
18. If your salmon is thin you could finish it in the pan. After flipping continue to cook until a nice golden brown crust is achieved.
19. To plate; place 2 quarters of fennel in the center of the plate. Top with the salmon filet, then top the salmon with the roasted caramelized figs.