Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, pecan and fennel side. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Transfer the salmon skin-side-down to a parchment-paper-lined baking sheet. Season the skinless side lightly with salt and rub gently to coat. Add the pecans and toss to incorporate.
Pecan and Fennel side is one of the most favored of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Pecan and Fennel side is something that I have loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can cook pecan and fennel side using 9 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Pecan and Fennel side:
- Make ready 1 hand full of pecans
- Take 1 hand full of chives
- Make ready 1 sprig thyme
- Prepare 1 sprig rosemary
- Get 2 cloves garlic
- Get 1/2 a fennel bulb
- Prepare Pinch salt, pepper and red chilli flakes
- Make ready to taste Lemon juice
- Take 2 table spoons olive oil
This salad is a great side dish for any meat, fish, or poultry. It's also great as a light meal, especially after a calorie laden holiday. I used a v-slicer to get really thin and even slices of apple and fennel. I left the peel on the apple, but you can remove it if you like.
Instructions to make Pecan and Fennel side:
- Wash any fresh herbs and take outer leaves of fennel off.
- Crush pecans in a food processor or using a rolling pin, mince garlic and herbs. Chop half of the fennel bulb and save any of the green for later in the recipe.
- Sweat down fennel until soft, at which point add crushed pecans. Add herbs, garlic and fennel green when pecans soften in the middle.
- Remove the pan from heat when herbs become fragrant and plate up. Add salt, pepper and chilli flakes and then lemon juice to taste.
I toasted my pecan pieces in the toaster oven. Fresh fennel is popular in France year-round, but the traditional harvest period begins in November. Toss pecans with maple syrup in small bowl. Add sugar, salt, and cayenne; toss to coat. The softened leaves are then complemented with crunchy apples, fennel, and candied pecans.
So that’s going to wrap this up for this exceptional food pecan and fennel side recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
