This is a healthy and quick dinner with plenty of flavor. The citrus actually tends to neutralize some of the stronger “fish” flavor in the salmon so even those who aren’t huge salmon fans may like this dish. You may know of fennel more in terms of the herb or the seed (think, Italian sausage or rye bread) but there is also a fennel bulb which is edible. It has an anise or licorice flavor and is crunchy and reminiscent of celery. Fennel is high in fiber, Vitamin C, and folate. When mixed with the citrus and olive oil, the fennel tends to absorb the flavors and soften.
I served this with a cherry tomato/olive salad and brown rice. I prefer cherry tomatoes in the winter (off-season) b/c regular large tomatoes tend to be bland and mushy. I found a pack of heirloom mixed cherry tomatoes at my grocery and used those to mix up things.
- 2 salmon fillets
- 1 orange
- 1 grapefruit
- 1 fennel bulb
- Olive oil
- Brown rice
- Cherry tomatoes
- Sliced Kalamata olives
- Prepare citrus and fennel – segment orange and grapefruit and place in bowl, with any excess juice. Remove the green stocks from fennel, leaving just the bulb. Slice in half and remove center core. Slice in thin slices. Add fennel to bowl, stir to combine and add about 1 tbsp olive oil and dash S/P. Set aside.
- Make your tomato salad – slice tomatoes and place in a bowl with a good amount of Kalamata olives, S/P, and olive oil.
- Start your rice.
- In a large skillet, heat olive oil on medium. Add salmon skin-side down and cook for about 5 minutes. Turn and cook another 5 minutes or until cooked through.
- To serve, place salmon, rice, and tomato salad on plate and spoon the citrus/fennel mix over the salmon.
Recipe Source: original.