It’s summertime and it’s salad season!
It seems like it’s been a long time coming (thanks, COVID quarantine).
Now that the air is fresh and warm, the flavors are just the same.

Enjoy: Pecan Fennel Cherry Whitefish Salad.

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Pecan Fennel Cherry Whitefish Salad

1 Tbs. olive oil
2 4oz. boneless, skinless halibut (or any whitefish) fillets
juice of 1/2 lemon
sea salt and pepper

1 Tbs. olive oil
1/2 yellow onion, diced
1 large fennel bulb, trimmed to reserve 1/4 fronds, and then sliced
1 tsp. fennel seeds
sea salt and pepper

4 cups salad greens or spinach
2 cups cooked wild rice
1 cup chopped pecans
1 1/2 cups dried cherries

Preheat the oven to 425 degrees.
While the oven is heating, marinate the fish in olive oil, lemon juice, and salt and pepper.
Bake/roast for about 20 minutes, until just browning on top.
Set aside.

Meanwhile, heat the final 1 Tbs. olive oil in a medium skillet. Add the chopped onion, fennel, fennel seeds, and salt and pepper. Stir and sauté until golden brown and crispy.
Remove from heat and allow to cool, mostly.

Toss the cooked fennel combo (and any remaining olive oil) with the greens, rice, pecans, and cherries.

Serve the fish atop the salad combo, with additional fresh ground pepper.