Recipes Ingredients Seafood Recipes Salmon Recipes Seared Salmon with Oranges and Fennel 2.9 (94) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email 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 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. 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. Rate it Print