Pan-Roasted Salmon and Fresh Fennel

Ingredients

• 1 1/2 pounds salmon steaks, about 3/4 inch thick
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 2 garlic cloves, minced
• 2 large thinly sliced fresh fennel bulbs
• 1/2 cup dry white wine or water
• 1 tablespoon fresh thyme
• Minced fennel fronds

Preparation

1. Dredge the fish in the flour. Meanwhile, heat the oil in a large skillet over medium heat until it shimmers. Add the fish and brown about 3 minutes on each side. Carefully lift the fish out of the skillet and set it aside on a platter; sprinkle with the salt and pepper. Add the garlic and fennel to the skillet and sauté until fennel is limp. Reduce heat to low and return the fish to the pan. Add wine or water and thyme. Cover and cook 5 minutes or until the fish flakes when tested with a fork or the tip of a knife. Sprinkle fish with fennel fronds.