I have some arugula that is past the salad stage, slightly wilted, but not bad, and suddenly I remembered this recipe. The first time I made it was with Sheri on my trip there last February and I made it a couple of times after that. It's delicious. I think that either the fennel should be sliced thinner, or that it should go in before the red onion.
The salmon was perfectly done. I left it in the oven for 3 minutes. The recipe said "2 min. for medium rare; 4 min. for medium well."
- Fennel & Red Onion with Arugula (Fine Cooking #62)
- Sear-Roasted Salmon with Tarragon Butter (Fine Cooking #31)