Seared Salmon with Oranges and Fennel

Name: Seared Salmon with Oranges and Fennel
Prep time: 15 min
Total time: 15 min
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)

94 Ratings
4 Reviews

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

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Read the full recipe after the video.

Recipe Summary test

prep:

15 mins

total:

15 mins

Servings:

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

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.

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

Reviews (4)

94 Ratings

5 star values: 10
4 star values: 12
3 star values: 37
2 star values: 30
1 star values: 5

Martha Stewart Member

07/11/2012

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.

Martha Stewart Member

09/17/2011

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.

Martha Stewart Member

03/06/2010

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!

Martha Stewart Member

06/17/2008

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

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Seared Salmon with Oranges and Fennel

Gallery

Recipe Summary test

Ingredients

Directions

Cook's Notes

Reviews (4)

All Reviews for Seared Salmon with Oranges and Fennel

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Seared Salmon with Oranges and Fennel

Gallery

Recipe Summary test

Ingredients

Directions

Cook's Notes

Reviews (4)

All Reviews for Seared Salmon with Oranges and Fennel