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Working with one slice at a time, place the salmon between
2 pieces of plastic wrap. Use a heavy rolling pin, the
back of a knife, or a mallet to pound each 1/2?inch thick.
Place the slices on a plate and refrigerate, tightly covered,
until ready to serve.
In a large skillet over medium heat, melt the butter.
Add the fennel seeds and cook, stirring, often, until
lightly browned, about 2 minutes. Stir in the cabbage
and vinegar, season with salt and pepper, and reduce the
heat to low. Cover and cook stirring often, until the
cabbage is very tender, about 45 minutes. Check often.
Add small amounts of water if necessary to prevent scorching.
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