The Real Cook in my house

The real cook in my house is my husband! 

Just look at this bread he made the other night after 3 days of letting it rise and fall. 

And it was delicious!

On Tuesday I had a meeting at 2:00pm and it lasted until 6:00pm.  I had every intention of coming home and making dinner.  But when I got home this lovely meal of Salmon and herbed rice along with the home made bread that My Man made for us was on it's way.  We sat down at about 7:00 to eat and we all just died at how absolutely delicious it was!  Mike likes to try new things all the time. He says life is too short to not try something different every day.  Now believe me, we do not try something new everyday but if Mike had his wish we would. 

I have to really watch him because he will go crazy on fresh ingredients and foods and unfortunately that is just not in the budget.  Not to metion the humungous mess that is usually left for yours truly.  But, I have to admitt that man can cook!! (not to mention he is pretty dang cute!:)  

Glazed Salmon with Braised Fennel

Ingredients

Braised Fennel:

• 4 tablespoons butter
• 4 bulbs fennel, cut into wedge
• 3 tablespoons sugar
• 1 cup apple cider
• 1 cup chicken stock
• 2 sprigs thyme
• Salt and freshly cracked black pepper
• 1/4 cup chopped parsley leaves

Glaze:

• 1 cup apple cider
• 1 teaspoon cayenne pepper
• 3 tablespoons brown sugar
• Grapeseed oil, to sear
• 4 (8-ounce) boneless and skinless salmon fillets
• Salt and freshly cracked black pepper

Directions

Preheat the oven to 425 degrees F.
Braised Fennel:
In a large Dutch oven over medium-high heat, add the butter. Add the fennel and sugar and cook for 3 to 4 minutes until the fennel caramelizes. Add the cider, stock and thyme. Cook until the fennel is tender and liquid is reduced, about 10 minutes Season the fennel with salt and pepper, to taste. Add the parsley and mix well. Remove from the heat and cover.
Glaze:
In a small saucepan, add the cider, cayenne and brown sugar and cook over medium heat until 1/2 cup of liquid remains. Set aside.
Salmon:
In a large saute pan over medium-high heat, add the oil. Season the salmon fillets with salt and pepper, to taste, and sear for 4 minutes in the hot oil. Remove from the pan and put, seared side up, on a quarter sheet tray with a rack. Spoon the glaze over the top of each fillet and bake until cooked through, about 4 minutes. Remove from the oven to a serving platter and serve with the braised fennel alongside.

on a side note...Mike said he used some fennel and added sweet onion to it.