Hey Amy!

Now normally this would be a summertime dish to share with you.  It’s light and refreshing and is a perfect outdoor dinner party for two recipe.  But since I am 10 lbs. overweight from the Thanksgiving meal and I have copper river salmon in the freezer, I am craving light and healthy dishes today.  And hopefully tomorrow and the next day.

Ingredients:

2 small salmon fillets
2 Tbsp. cider vinegar
salt and pepper to taste
1 small fennel bulb
1/2 lb. potatoes
1/2 bunch fresh dill
1 Tbsp. olive oil
1/2 c. plus 2 Tbsp water
4 oz. feta cheese (or goat)

Wash and pat dry salmon.  Sprinkle them with vinegar and salt & pepper.  Wash and trim fennel and cut into thin slices.  Reserve a little of the green fennel tops for later.  Wash and peel potatoes, then cut into 1/2 inch cubes.  Remove the leaves from dill stalks and combine with the reserved fennel tops.  In a saucepan, heat oil over medium.  Add fennel and saute for 3 minutes.  Add potatoes and season with salt & pepper to taste.  Add water and simmer for 5 minutes.

Sprinkle dill & fennel mixture over salmon and place in pan on top of potatoes.  Crumble cheese over salmon.  Cover dish and and simmer for 15 minutes until fish is done, checking to make sure there is still water in the pan.

Again, it’s a light and healthy dish that I need after that 4 day holiday of food decadance.  Enjoy!

xo–me

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