Salmon with olive-fennel compote & Cheddar

Name: Salmon with olive-fennel compote & Cheddar
Yield: 4 Servings
Ingredients: 1 tbsp (15 mL) butter; 1 onion thinly sliced; 3 cups (750 mL) fennel thinly sliced; 1/2 cup (125 mL) white wine; 1/3 cup (75 mL) pitted Kalamata olives (packed in water); Salt and freshly ground pepper; 4 (150 g) salmon fillets; 1 tsp (5 mL) dried Italian herbs; 4 oz (120 g) Canadian Cheddar sliced; 2 tbsp (30 mL) fennel fronds chopped

Dressed-up enough for a special occasion, but simple enough for a weeknight dinner.

Prep: 20 min
Cooking: 30 min

Yields 4 Servings

salmon with olive fennel compote cheddar

Ingredients

1 tbsp (15 mL) butter
1 onion thinly sliced
3 cups (750 mL) fennel thinly sliced
1/2 cup (125 mL) white wine
1/3 cup (75 mL) pitted Kalamata olives (packed in water)
Salt and freshly ground pepper
4 (150 g) salmon fillets
1 tsp (5 mL) dried Italian herbs
4 oz (120 g) Canadian Cheddar sliced
2 tbsp (30 mL) fennel fronds chopped

READY FOR REWARDS?

Preparation

Preheat oven to 425°F (220°C).

In a saucepan, melt butter on medium heat and cook onion and fennel for 5 minutes.

Add wine, bring to a boil and cook covered for 10 minutes. Mix in olives and season with pepper. Set aside and keep warm.

Meanwhile, place salmon on a parchment-lined baking sheet. Season with Italian herbs, salt and pepper; cook in the oven for 10 minutes. Top with cheese and cook for 5 more minutes or until desired doneness.

Serve salmon on top of olive-fennel compote, garnished with fennel fronds.