Fennel and Lemon Salmon with Quinoa Pilaf

FENNEL AND LEMON SALMON

1. Heat oven to 400°F / 204 °C.
2. Cut fennel in half. With the Pro Mandoline, cut into thin slices.
3. In a large frying pan (The Rock Stainless Steel 10" fry pan), melt butter and cook fenil until brown.
4. Pour lemon juice, add salt & pepper to taste.
5. Remove from heat and let stand while preparing salmon.
6. In a fry pan on medium - high heat, place salmon filets and cook for 3 minutes on each side.
7. Place in oven for an additional 5 minutes.

CHIVE BUTTER

1. Pour wine in a small The Rock Stainless Steel saucepan, add shallots and cook on low-medium heat stirring constantly until there is no more liquid.
2. Pour cream and reduce by half, stirring constantly. Remove from heat.
3. Add butter, one square at a time, and mix well between each square.
4. Add lemon juice, chive and salt to taste.

QUINOA PILAF

1. Put one tablespoon of oil in a small The Rock Stainless Steel saucepan and cook shallots until transparent.
2. Add quinoa and garlic, continue cooking for 5 minutes stirring constantly. Add chicken broth, bring to a boil and reduce heat to a minimum, cover and cook for 5 minutes.
3. Remove from heat and add lid until ready to serve.
4. With a fork, seperate quinoa seeds, add parsley and lemon zest and serve.
5. Put quinoa into 2 plates and salmon on top.
6. Place fenil on side, decorate with Parmesan cheese.