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Preheat the oven to 350 degrees F.
Slice the apple and fennel thinly on a mandolin, and then place the slices in water for a couple of minutes to preserve freshness.
Place the almonds on a small baking sheet and bake for 10 minutes. Let cool, then chop.
Heat a medium saute pan with a little bit of oil and sear each hamachi collar until golden brown. Transfer to a baking sheet and finish cooking in the oven, 10 to 12 minutes.
To serve, place the salad in the center of 6 plates. Put 1 collar skin-side down on top and garnish with the toasted almonds.