Braised Fennel with Capers and Honey Dijon Mustard Salmon

As I drove home tonight I dreamed about summer. I thought about the warm sunny days, short sleeve shirts and flip flops. Kenny Chesney’s song “No shoes, no shirt, no problems” came to mind. I am seriously done with winter. This week alone we had two snow storms. It’s draining, it’s exhausting. I am not used to this. I never want to get used to this. Finding daycare for my six year old has become more challenging. Digging out my car is slightly overrated. Stressing about getting stuck on my way to work has taken a toll on me. Oh and the Groundhog predicts 6 more weeks of winter. If you ask me this  groundhog is a liar. :)

I figured if I make summery foods maybe spring will hurry itself up.

Braised Fennel with Capers and Honey Dijon Mustard

Braised fennel with tomatoes, capers, red onions then topped with broiled salmon is exactly what I needed to start my anti winter campaign. And how adult is this dish?



I love good salmon. The best and easiest way to make salmon is to brush it with a little honey dijon mustard and broil until golden. Fennel is a great vegetable full of flavor. In this recipe I braised it with tomatoes and capers in white wine. It came out perfect and was excellent with salmon.

Braised Fennel with Capers and Honey Dijon Mustard

Braised Fennel with Capers and Honey Dijon Mustard

Braised Fennel with Capers and Honey Dijon Mustard

This elegant dish is not only great for your well being, it also happens to be easy on your wallet and makes a fabulous Valentine’s night dinner.

Kathy Sig 2

Braised Fennel with Capers and Honey Dijon Mustard

Prep time: 

Cook time: 

Total time: 

  • 2 tbsp extra virgin olive oil
  • 2 fennel bulbs, stalks removed, halved, then cut into thirds
  • 1 red onion, sliced
  • 2 garlic cloves, sliced
  • 1 tomato, cored, seeds removed
  • 1 tbsp capers
  • ¼ cup white wine
  • ¼ cup water
  • salt and pepper to taste
  • 2 salmon portions
  • 2 tsp honey dijon mustard
  1. In a large skillet, heat olive oil, add fennel and sauté 3 minutes on each side until the sides are golden.
  2. Add onion, garlic, capers and tomato. Pour in wine and water. Season with salt and pepper to taste. Cover and simmer for 15 minutes.
  3. Meanwhile preheat the oven to 350 degrees.
  4. Season salmon with salt, brush the top with honey mustard. Bake for 15 min, the broil for a few minutes to get the golden crust.
  5. Serve salmon over fennel.



  1. says

    Oh, I bet these flavours go so well with the salmon. I’m with you on being “so over” this winter. I’ve had it with the snow and cold weather; bring on the flip flops and warm sunny days! Such a great idea to cook with some brighter flavours to add a tiny bit of spring/summer into these dreary days.
    Louisa [Living Lou] recently posted..Gluten Free BrowniesMy Profile

  2. says

    Well, I just got a whole lot more thankful for living in California. All the “chores” that come with snow would surely make me a cranky girl during the winter. Bet you’re looking forward to your Mexico vacation even more now! This is SO something I would make for dinner. I should broil salmon more, thanks for the inspiration. Have a good weekend Kathy!
    Natalie @ Tastes Lovely recently posted..Five Things for FridayMy Profile

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