Seared Salmon With Oranges And Fennel Recipe

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Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 15 mins Servings: 4 med103315_0108_salmonorng.jpg

Ingredients Ingredient Checklist 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) 1/4 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)

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.

Gallery Read the full recipe after the video.

Recipe Summary prep: 15 mins total: 15 mins Servings: 4 med103315_0108_salmonorng.jpg

Gallery

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 15 mins total: 15 mins Servings: 4

Recipe Summary

prep: 15 mins total: 15 mins

Servings: 4

prep: 15 mins

total: 15 mins

prep:

15 mins

total:

Servings: 4

med103315_0108_salmonorng.jpg

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) 1/4 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.

Reviews (4)

 Add Rating & Review     94 Ratings   5 star values:        10    4 star values:        12    3 star values:        37    2 star values:        30    1 star values:        5

Reviews (4)

Add Rating & Review     94 Ratings   5 star values:        10    4 star values:        12    3 star values:        37    2 star values:        30    1 star values:        5

Add Rating & Review

94 Ratings 5 star values: 10 4 star values: 12 3 star values: 37 2 star values: 30 1 star values: 5

5 star values: 10 4 star values: 12 3 star values: 37 2 star values: 30 1 star values: 5

Martha Stewart Member     Rating: Unrated       07/11/2012   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.  

Martha Stewart Member     Rating: Unrated       09/17/2011   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.  

Martha Stewart Member     Rating: Unrated       03/06/2010   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!  

Martha Stewart Member     Rating: Unrated       06/17/2008   I love salmon and it seems like a light tasty dish.

Martha Stewart Member

Rating: Unrated 07/11/2012

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.

Rating: Unrated

Rating: Unrated 09/17/2011

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.

Rating: Unrated 03/06/2010

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!

Rating: Unrated 06/17/2008

I love salmon and it seems like a light tasty dish.

All Reviews for Seared Salmon with Oranges and Fennel

of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Seared Salmon with Oranges and Fennel

of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest

Gallery#

Recipe Summary#

Ingredients#

Directions#

Cook’s Notes#

Reviews (4)#

All Reviews for Seared Salmon with Oranges and Fennel#

Gallery

Recipe Summary

Ingredients

Directions

Cook’s Notes

Reviews (4)

All Reviews for Seared Salmon with Oranges and Fennel