Pan Seared Salmon on Caramelized Apple & Fennel with a Maple Ginger Glaze

Welcome ladies & gentlemen, to the first of many recipes I'll be letting loose upon your eyes for your palate's indulgence. This particular recipe, not unlike most that will be displayed here, are merely experiments gone fantastically right. Fortunately I do have knowledge enough to realize what flavours will mingle with each other, therefore thankfully these recipes usually aren't complete shots in the dark. I do hope you enjoy.... I did.

Serves 2

2 6oz pieces of salmon (skin on but with scales removed)
1/2 medium size white onion, thinly sliced
1/2 Granny Smith apple, thinly sliced
1/2 bulb fennel, core removed and thinly sliced
6 tbsp maple syrup
2 tbsp unsalted butter
1 1/2 tbsp minced ginger

fresh tarragon leaves

1. Preheat oven to 350 F
2. Place the sliced apple, fennel and onions in a frying pan with 6 tsp of olive oil and salt and pepper to taste. Saute on med-low heat, periodically stirring so as to develop even cooking throughout the dish, until they become a sort of caramel brown colour. make a small pile of mixture in the middle of the plate.
3. Heat up a pan on top element, high heat, until extremely hot, add a touch of oil and place salmon in skin side down. Continue to cook on that one side until skin becomes brown and crispy (not burnt). Turn over salmon on flesh side and place in oven. Remove from oven approx 5-6 min later (the salmon should be just starting to discharging a white substance from the flesh, don't be alarmed.... it just means delicious)
4. Remove salmon and place it on the caramelized apple and fennel. Using the same pan place back on the top element, med-high heat, add maple syrup, ginger and butter. Stir together until sauce thickens and starts foaming (should happen within about a minute of heating and mixing). Using a spoon, glaze over the salmon and surrounding plate.
5. Garnish with fresh tarragon.
6. Eat.