by Anne Carter
New Recipe
Course: Main Course Cuisine: American Prep Time:10minutes Cook Time:5minutes Total Time:15minutes Calories: 418kcal Author: Anne Carter
– Non-stick skillet – Spatula – Tongs – Paper Towels – Knife
– 1 ½ lb salmon boneless and skinless, – 2 oranges peeled, and segmented – 2 tbsp orange juice – 1 small fennel bulb (stalks removed), halved lengthwise, cored, and thinly sliced crosswise, fronds reserved for garnish – 1 tsp sea salt – 4 tbsp olive oil
1. Slice fennel bulb in half, core it, and thinly slice. Reserve fronds. 2. Segment oranges, remove peel and pith, and squeeze membranes for juice. 3. Whisk orange juice, olive oil, and 1/4 tsp salt for dressing.
4. Pat dry salmon, cut into eight 1-inch strips, and season with salt. 5. Heat oil in a skillet over medium-high, sear salmon 1-2 minutes per side. 6. Toss fennel and oranges with dressing, arrange on platter, top with salmon, and garnish with fronds and sea salt.