Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, pecan and fennel side. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Transfer the salmon skin-side-down to a parchment-paper-lined baking sheet. Season the skinless side lightly with salt and rub gently to coat. Add the pecans and toss to incorporate.

Pecan and Fennel side is one of the most well liked of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Pecan and Fennel side is something that I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have pecan and fennel side using 9 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Pecan and Fennel side:

1. Prepare 1 hand full of pecans
2. Take 1 hand full of chives
3. Prepare 1 sprig thyme
4. Get 1 sprig rosemary
5. Prepare 2 cloves garlic
6. Prepare 1/2 a fennel bulb
7. Prepare Pinch salt, pepper and red chilli flakes
8. Make ready to taste Lemon juice
9. Take 2 table spoons olive oil

American Pecans aren't just a holiday favorite—they're America's only major native tree nut. But between tariffs, hurricanes, and flooding, this year's been tough on pecan growers. So, every pecan dish you make for your family will mean even more to our families. The softened leaves are then complemented with crunchy apples, fennel, and candied pecans.

Instructions to make Pecan and Fennel side:

1. Wash any fresh herbs and take outer leaves of fennel off.
2. Crush pecans in a food processor or using a rolling pin, mince garlic and herbs. Chop half of the fennel bulb and save any of the green for later in the recipe.
3. Sweat down fennel until soft, at which point add crushed pecans. Add herbs, garlic and fennel green when pecans soften in the middle.
4. Remove the pan from heat when herbs become fragrant and plate up. Add salt, pepper and chilli flakes and then lemon juice to taste.

This is part II in our "My Favorite Thanksgiving Sides" series. This salad is a great side dish for any meat, fish, or poultry. It's also great as a light meal, especially after a calorie laden holiday. I used a v-slicer to get really thin and even slices of apple and fennel. I left the peel on the apple, but you can remove it if you like.

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