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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.

Source: Everyday Food, January/February 2008
Total Time Prep Servings

Ingredients

Directions

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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  • aknannie
    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.
    Reply
  • skoehlergh
    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.
    Reply
  • kimberly_ponomarova
    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!
    Reply
  • Monaliza-gypt
    17 JUN, 2008
    I love salmon and it seems like a light tasty dish.
    Reply

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