Not only does the salmon take mere minutes to cook, but a refreshing seasonal topping also turns it into a sophisticated supper.
Everyday Food, January/February 2008
- Prep Time 15 minutes
- Total Time 15 minutes
Yield Serves 4
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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)
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.
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.
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.