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Seared Salmon with Oranges and Fennel

Not only does the salmon take mere minutes to cook, but a refreshing seasonal topping also turns it into a sophisticated supper.

  • Prep:
  • Total Time:
  • Servings: 4
Seared Salmon with Oranges and Fennel

Source: Everyday Food, January/February 2008

Ingredients

  • 2 navel oranges, peeled, and segmented, plus 2 tablespoons fresh orange juice
  • 1 small fennel bulb (stalks removed), halved lengthwise, cored, and thinly sliced crosswise, fronds reserved for garnish (optional)
  • 1/4 cup pitted green olives, halved
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons olive oil
  • Coarse salt and ground pepper
  • 4 skinless salmon fillets (6 ounces each)

Directions

  1. In a medium bowl, combine orange segments and juice, fennel, olives, lemon juice, and 1 teaspoon oil; season with salt and pepper, and toss gently. Set aside.

  2. In a large nonstick skillet, heat remaining teaspoon oil over medium. Add salmon, flat side down; cook until browned, about 3 minutes. Turn salmon; cook until opaque throughout, 1 to 3 minutes more. Serve salmon topped with orange mixture; garnish with fennel fronds, if desired.

Cook's Notes

To segment an orange, slice off the stem and blossom ends. Following the fruit's curve, cut away the peel and white pith. Then, over a bowl, cut along the membranes to release the segments. Squeeze the membranes for extra juice.

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