Seared Salmon with Oranges and Fennel
Serving Size / Yield
- 2 naval oranges, peeled and segmented, plus 2 Tbs. fresh orange juice
- 1 sm. fennel bulb (stalks removed), halved lengthwise, cored, and thinly sliced crosswise
- 1/4 C. pitted green olives, halved
- 2 Tbs. fresh lemon juice
- 2 tsp. olive oil
- salt and pepper
- 4 skinless salmon fillets (6 oz. each)
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; cook until browned, about 3 minutes. Turn salmon; cook until opaque throughout, 1 to 3 minutes more. Serve salmon topped with orange mixture.
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