Pan-Seared Salmon with Fennel and Dill Salsa

INGREDIENTS:

• 1 Large Tomato, Chopped
• 1/2 Bulb Fennel, Finely Chopped
• 2 Tablespoons Red Onion, Minced
• 2 Tablespoons Dill, Minced
• 1 Tablespoon Red Wine Vinegar
• 1/2 Teaspoon Salt, Divided
• 1 Pound Salmon Fillet, Skinned
• Fresh Ground Pepper to Taste
• 2 Tablespoons Olive Oil

DIRECTIONS:

• Combine tomato, fennel, onion, dill, vinegar and 1/4 teaspoon salt in a medium bowl.
  
• Cut salmon into 4 equal portions, sprinkle with the remaining 1/4 teaspoon salt and pepper.
• Heat oil in a large nonstick pan over high heat and cook the salmon, skinned-side up, until golden brown, about 3 to 5 minutes.
• Turn the salmon over and remove the pan from the heat.
• Allow the salmon to finish cooking off the heat until just cooked through, 3 to 5 minutes more.
• Serve immediately with the salsa.

The almost sour taste of the salsa balances the natural sweetness of the seared salmon. Eat this when hungry. Under 290 calories per serving!
Enjoy!

This recipe is from Eating Well magazine.

Spicy Italian Sausage and Lentils with Fennel

INGREDIENTS:

• 1 Cup Dried Green Lentils
• 1 1/2Teaspoons Salt
• 1 Fennel Bulb, 1/4" Dice
• 2 Tablespoons Fennel Tops, Chopped
• 3 1/2 Tablespoons Olive Oil, Plus Extra For Drizzling
  
• 1 Medium Onion, Finely Chopped
• 1 Carrot, 1/4" Dice
• 1/2 Teaspoon Fennel Seeds
• 1 1/4 lb Spicy Italian Sausage Links
• 3 Tablespoons Fresh Flat-Leaf Parsley, Chopped
• 1/2 Teaspoon Black Pepper
• 1 Tablespoon Red-Wine Vinegar

DIRECTIONS:

• Bring lentils and 1/2 teaspoon salt to a boil in 4 1/2 cups of water
• Then reduce heat and simmer, uncovered, until lentils are tender but not crumbling.
• While lentils simmer, heat 3 tablespoons oil in a saucepan over medium heat, and stir in onion, carrot, fennel bulb, fennel seeds, and remaining teaspoon salt.
• Cover and cook, stirring occasionally, until vegetables are very tender.
• Meanwhile, prick sausages in a couple of places with tip of a knife, then cook in remaining 1/2 tablespoon oil in a nonstick skillet over medium-high heat, turning occasionally, until golden brown and cooked through.
• Transfer to a cutting board.
• Drain cooked lentils in a sieve set over a bowl and reserve 1/2 cup of the cooking water.
• Stir lentils into vegetables with cooking water and cook over medium heat until heated through.
• Stir in parsley, pepper, 1 tablespoon vinegar, and 1 tablespoon fennel fronds.
• Season with vinegar and salt.
  
• Cut sausages into 1/2-inch-thick slices.
• Serve lentils topped with sausage and sprinkled with remaining tablespoon fennel fronds and drizzled with olive oil.

This recipe came to us via Kelley Bean's work mate, Adam and we loved it! If you're a fennel fan, as we are, this one has it all forms. A quick and easy, hearty meal for any Fall evening.
Enjoy!

This recipe is originally from Gourmet

Chicken and Fennel Pizza

INGREDIENTS

• 2 Teaspoons Olive Oil
• 1 Bulb Fennel
• Quartered, Cored, Sliced Thin
• 1 Tablespoon Chopped Fennel Top
• 1 Red Bell Pepper
• Sliced Thin
• 2 8oz. Chicken Breasts
• Boneless, Skinless, Sliced Thin
• 1 Package Pizza Dough Mix
  
• 1 Cup Shredded Provolone Cheese
• Fresh Ground Black Pepper
• To Taste

DIRECTIONS

• Preheat oven to pizza dough mix instruction
• Prepare pizza dough mix according to package and spread thin over a baking sheet
• Heat oil in a large skillet over medium heat
• Add fennel and bell pepper and cook, stirring often until soft, about 5 minutes
• Add chicken and cook, stirring often until cooking throughly, about 5 minutes
• Top pizza dough with chicken and vegetable mixture and sprinkle with cheese and fresh ground black pepper
• Bake until cheese melts and turns golden, around 10 - 15 minutes
• Remove from oven and sprinkle with chopped fennel tops

This is a light yet filling dish that is made quickly and easily. We've served this on multiple occasions when we've wanted a unique main course for guests or for a quick, but delicious dinner before playing kickball. We've tried variations of this recipe including using 4 small pitas for individual portions as well as using a prepared Boboli pizza crust, but believe that the thin, cracker-like crust obtained when using the 89 cent Roundy's pizza dough mix is best. The others seemed a bit heavy and dry. We estimate this recipe to be around 350 calories per serving.
Enjoy!