Seared Salmon with Oranges and Fennel

(94)
Prep Time:
15 mins
Total Time:
15 mins
Servings:
4

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

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)

  • ¼ 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; 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.

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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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