Instructions: Pat the steaks dry with a paper towel, then season with salt and pepper.

Set aside. Preheat a large nonstick skillet over medium-high heat. Coat the skillet with butter and heat until the butter foams, then add the steaks.

Arrange the shallots and garlic around the steaks. Add the pear halves, cut-side down, around the steaks. Cook for about 5 minutes, or until the steaks are brown on one side, then turn. Sprinkle the fennel seed over everything.

Mix the eau-de-vie and vinegar in a cup, then pour over the steaks. Cook for about 3 to 5 minutes longer, or until the steaks are done, the pears are tender, and the liquid has reduced to a thick dark syrup.

Serve each dinner plate with a salmon steak, 2 pear halves, and a topping of the shallot-garlic balsamic syrup. Garnish with a generous amount of the flat-leaf parsley.

Notes: A one-pan dish that simply sings. Accompany with wild-and-brown rice pilaf, then tuck a few sprigs of flat-leaf parsley for a celebration dinner thats ready in less than 30 minutes.

This recipe is easily doubled or
tripled.

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