Salmon, Apples and Fennel
1/4 cup all-purpose flour
1/4 tsp. salt
1/4 tsp. ground black pepper
1 Tbsp. water
2/3 cup fine dry bread crumbs
4 4- to 5-oz. skinless salmon fillets, 1/2 to 3/4 inch thick
1/4 cup butter
2 Tbsp. olive oil
2 medium fennel bulbs, trimmed, cored, and cut into thin wedges
4 medium cooking apples, cored and cut into thin wedges
1/4 cup honey
Snipped fresh parsley
In shallow dish combine flour, salt, and pepper. In another shallow dish whisk together eggs and water. In third shallow dish place the crumbs. Rinse salmon; pat dry. Dip salmon into flour, then egg, then in crumbs to coat; set aside.
In 12-inch skillet heat 2 tablespoons of the butter and all of the oil over medium heat until butter melts. Add fennel; cook and stir for 4 minutes. Add apples; cook and stir for 3 to 4 minutes more or until apples and fennel are tender. Stir in honey. Transfer mixture to a bowl; set aside.
Heat remaining 2 tablespoons butter in same skillet over medium heat. Add salmon. Cook 8 to 10 minutes or until fish flakes easily when tested with a fork, turning once (if fish browns too quickly, reduce heat to medium-low). Transfer fish and apple mixture to plates. Garnish with parsley.