Salmon with Fennel, Orange and Rosemary Recipe

Fennel and orange is a classic combination, which until now, I never had the opportunity to try. When I saw more beautiful fresh fennel at the farmers market I knew it was time. Frequently, the combination is raw fennel and raw oranges in a salad. However, because I much prefer fennel cooked I thought it would work nicely sauteed, and served with some freshly grilled salmon.

Before making this, I googled for a recipe and found a very similar Rachael Ray recipe that called to also use rosemary. I was a bit skeptical, rosemary and salmon? But all the strong flavours of the fennel, salmon, and rosemary came together very nicely. I will most definitely be combining orange and fennel again, maybe even raw. Maybe.

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Salmon with Fennel, Orange and Rosemary

(serves 2)

1 tablespoon olive oil

1/2 medium onion, thinly sliced

1 bulb fennel, cored and thinly sliced

salt and pepper

1 small sprig rosemary, leaves removed

1 orange, cut into wedges

2 portions, fresh salmon

1 tablespoon olive oil

salt and pepper

In a heavy pot, over medium low, get 1 tablespoon of oil warm. Add onion and fennel and sweat until soft, tender and sweet. Add rosemary leaves, cover and reduce to low, meanwhile cook salmon.

Get a grill really hot and oil it. Massage salmon with 1 tablespoon of oil and salt and pepper. Grill salmon, skin side down for a few minutes, then flip. Cook until medium rare and remove to a plate.

Remove the skin and white from orange, and cut into wedges, toss with fennel. To plate serve salmon, skin side up on a bed of fennel and orange.

Prep Time: 5 minutes | Cooking Time: 25 minutes | Total Time:30 minutes