Directions

1. Add the butter to a frying pan and heat until foaming. Add 1/2 tsp of Memphis Belle 
2. Add the dill and the juice of two lemons and let emulsify
3. Add the chopped fennel to the butter mixture and cook for 2 to 3 minutes, to keep a crunch
4. Lightly rub the salmon fillets with olive oil and the remaining 1/2 tsp Memphis Belle
5. Take fennel mixture out of pan and add the salmon fillets to the pan, skin side down
6. Cook for 3 minutes, then turn over and cook on flesh side for 1 minute
7. Serve the salmon on a bed of fennel and garnish with chives