"A light, crumb coating crisps the outside of this salmon fillet that is ready in 30 minutes, a great solution to a quick weeknight dinner. Accompanied by a side dish of tender fennel and apples that have been cooked in olive oil and butter, this is a healthy, complete meal."

• 1/4 cup all-purpose flour
• 1/4 tsp. salt
• 1/4 tsp. ground black pepper
• 2 eggs
• 1 Tbsp. water
• 2/3 cup fine dry bread crumbs
• 4 4- to 5-oz. skinless salmon fillets, 1/2 to 3/4 inch thick
• 1/4 cup butter
• 2 Tbsp. olive oil
• 2 medium fennel bulbs, trimmed, cored, and cut into thin wedges
• 4 medium cooking apples, cored and cut into thin wedges
• 1/4 cup honey
• Snipped fresh parsley

Directions:

1. In shallow dish combine flour, salt, and pepper. In another shallow dish whisk together eggs and water. In third shallow dish place the crumbs. Rinse salmon; pat dry. Dip salmon into flour, then egg, then in crumbs to coat; set aside.

2. In 12-inch skillet heat 2 tablespoons of the butter and all of the oil over medium heat until butter melts. Add fennel; cook and stir for 4 minutes. Add apples; cook and stir for 3 to 4 minutes more or until apples and fennel are tender. Stir in honey. Transfer mixture to a bowl; set aside.

3. Heat remaining 2 tablespoons butter in same skillet over medium heat. Add salmon. Cook 8 to 10 minutes or until fish flakes easily when tested with a fork, turning once (if fish browns too quickly, reduce heat to medium-low). Transfer fish and apple mixture to plates. Garnish with parsley. Makes 4 servings.