Orange Balsamic Roasted Salmon
- FISH
- 2 3oz salmon filets, skinned/deboned
- 2 large oranges (zested, segmented & juiced)
- 50 ml balsamic
- 1 tsp coriander (crushed)
- 1 tsp fennel seed (crushed)
- SALAD
- 1 small fennel bulb
- 10 sprigs watercress
- 8-10 orange segments (from above)
- 8 cooked asparagus tips
- 1 tblsp italian parsley (chopped)
- 1/2 lemon, juiced
- 40 ml olive oil
- FISH
- Preheat oven to 400. Zest one orange in bowl, remove segments and use in salad and get 50 ml of juice.
- Put remaining ingredients in small bowl, add salmon and marinate for 10-15 minutes. Remove fish from marinade, pat dry, season both sides with salt & pepper. Heat veggie oil in non-stick pan, add salmon and place pan in oven for 3 minutes. Remove pan from oven, flip salmon and let rest in pan for 1 minute.
- SALAD
- Mandolin the fennel and toss with other ingredients. Season with salt & pepper.
fish, salmon filets, oranges, balsamic, coriander, fennel, salad, fennel, watercress, orange, tblsp italian parsley, lemon, olive oil
Taken from www.epicurious.com/recipes/member/views/orange-balsamic-roasted-salmon-50188082 (may not work)