Smokey Chipotle Salmon with Pan Fried Fennel

Servings: 2-3

Prep Time: 15 minutes

Cook Time: 15 minutes

INGREDIENTS:

Marinade:

• 6 tablespoons apple cider vinegar

• 3 tablespoons raw unfiltered honey

• 3/4 cup organic extra virgin olive oil

• 1 teaspoon dried oregano

• 1/4 teaspoon cumin

• 1 1/2 teaspoons salt

• 1/2 teaspoon black pepper

• 2 chipotle peppers in adobo sauce

• 2 garlic cloves chopped

• 1-2 tablespoons adobo sauce (optional for extra spice and smoke)

Salmon:

• 1 lb wild caught sockeye or coho salmon

• garnish: siced green onions and chopped fennel fronds (optional)

Fennel:

• 1 fennel bulb, sliced thinly

DIRECTIONS:

1. Set oven to 500 degrees f.

2. In a blender, combine all of the marinade ingredients and blend until smooth.

3. Pour 1/3 cup of marinade in a 8x8 baking dish, add salmon skin side down. Pour a liberal amount of marinade over the salmon to completly cover. Let sit for 10 minutes or until oven is preheated.

4. Heat a cast iron pan over medium high heat. Thinly slice fennel, add oil to the pan and saute at a high heat until fennel is pan fried, about 4 minutes. Salt and pepper.

5. Bake salmon in oven for 8 minutes or until internal temperature is between 130-140 degrees f.

6. Serve salmon on a bed of fennel and ENYOY!