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1 fennel bulb
3 cups mixed greens
1 pound salmon fillet/fillets
3 tbs butter
3 sprigs of thyme
1 cup white wine
salt and pepper to taste
Slice fennel in half, core and slice thin place on sheet pan and cover in olive oil bake 350 till caramelized 10 min.
Salt and pepper salmon portions
Use a cast iron pan and get it very hot
Oil the fish on both sides and cook skin side down till 3/4 done look at color change about 8min. Flip fish to finish 2min.
Remove fish and add white wine and reduce by half remove from heat.
Add fresh thyme and butter
Mix salad and fennel place on plate and drizzle herb butter over this.
Add fish last skin side up.
DO NOT PUT SAUCE ON FISH SKIN you want the skin crispy its the best part.