Salmon Braised with Fennel and Apple

Season the flour with salt and pepper; dredge the salmon in it. In a deep skillet, heat half the olive oil and the butter until bubbling.

Brown the salmon pieces on both sides over high heat. Remove to a plate and keep warm.

Add the onion and remaining oil to the pan and cook over moderate heat until lightly browned, about 3 to 5 minutes.

Add the beef broth and cider and heat to a simmer. Return the salmon to the pan along with any juice collected on plate.

Cover and simmer for 8 to 10 minutes until the salmon flakes when lightly pressed.

Lift fish with slotted spatula; place on platter.

Surround with the apples and fennel.

If sauce is thin, reduce for several minutes to thicken.

Add lemon juice and pour over all.

Makes 4 servings.