Apple and Fennel Slaw

Apple and Fennel Slaw

When I was in Iceland this summer, I had the most amazing salmon I have ever had at the Fiskmarkaðurinn in Reykjavik.  It was fresh and butter, served on a bed of pureed celeriac and topped with a fennel and apple slaw.  Then, last week as I was working on this post for New Years, I found this photo that I had take of my meal there and was reminded of this amazing dish.

Salmon with Pureed Celeriac and a Fennel and Apple SaladSo for New Year’s eve I decided to recreate a version of this dish for friends.  I slow roasted the salmon like I did in this post but skipped the dill.  I couldn’t find celeriac so I made creamy mashed sweet potatoes and replicated the apple and fennel slaw as best I could.  The recipe is deceptively simple and it packs a real flavor punch.  I will gladly make this again in the future and serve it with salmon or even on its own.

Salmon, Apple and Fennel Slaw, and Mashed Sweet Potatoes

Apple and Fennel Slaw

-2 Sweet Apples (I used Fuji)

-1 Small Fennel Bulb

-1 Tbsp Chopped Fennel Fronds

-Lemon Juice (approximately 1/2 lemon)

-Olive Oil

1.  Julienne the apple and add to bowl.

2.  Cut the end off the fennel bulb and cut it into quarters length-wise.  VERY thinly slice the fennel.  If you have a mandoline use it.  Add to bowl with Apple.

3.  Add chopped fennel fronds.  Toss to mix.

4.  Add lemon juice and olive oil to taste.  Let sit 15-20 minutes to allow the flavors to blend.

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