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Under 30 Minutes

Under 30 Minutes

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: 15 mins
    total time: 15 mins
  • servings: 4

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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)

Cook's Note

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.

Directions

  1. Step 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. Step 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.

Source
Everyday Food, January/February 2008

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Reviews (4)

  • 11 Jul, 2012

    This combo is magic. Don't leave out the olives though. Had a recipe for a side salad w/ the orange segments, olives, fennel and thinly sliced red onion. Dressing was the o.j., oil , s&p. Same idea and also delicious.

  • 17 Sep, 2011

    Fantastic tasting dish. I am sure the original recipe is great, but I did it a little differently. I kicked out the olives; none for me, thank you. Since I had peaches lying around; I substituted them for the oranges. I would recommend this recipe to all lovers of the mighty salmon.

  • 6 Mar, 2010

    Great dish with surprisingly pleasant flavours, given that neither my husband nor I are huge fans of olives. Will make again, but will not salt the dressing as the olives we buy in Kiev are a bit salty -- canned olives (try them before mixing the dressing). I will probably also include more fresh orange juice as the sweetness is what really enhances the flavour of the salmon!

  • 17 Jun, 2008

    I love salmon and it seems like a light tasty dish.