Salmon, Fennel, Bacon and Savoy Cabbage

Photo: Rosemary Mullally

Ingredients

1 pound of fresh, skin on salmon, cut into 4 fillets

2 tablespoons of olive oil

2 tablespoons of tamari soy sauce

1/2 cup of bacon, diced

2 small fennel bulbs, thinly sliced

1/2 of a small savoy cabbage, shredded

Ground cumin

2 teaspoons of honey

Preparation

Fry the salmon in 1 tablespoon of olive oil in a non-stick pan, turning every 3 minutes until skin is crisp and salmon is done, about 12 minutes. Drizzle with 1 tablespoon of the tamari, set aside and keep warm.

In the remaining tablespoon of olive oil, stir fry the bacon and fennel until the bacon starts to crisp. Add the cabbage and continue to stir fry until the cabbage begins to wilt. Remove from flame. Drizzle on the honey, remaining soy sauce, sprinkle with the cumin and mix well.

Serve the salmon and stir fry immediately with extra soy sauce.