Salmon with Warm Fennel and Citrus

When it comes to food, don’t forget more fruits, vegetables, and whole grains.

IMG_1371 web

  • 1 lime
  • 1 navel orange
  • 1 ruby red grapefruit
  • 1/2 bulb fennel, thinly sliced
  • 6 pitted Castelvetrano green olives, halved
  • 3 tsp. white wine vinegar
  • 2 Tbsp. olive oil
  • 4 (6-oz.) wild salmon fillets
  • 2 tsp. olive oil
  • Kosher salt and freshly ground pepper
  • 3 tsp. sriracha
  •  1/4 cup fresh flat leaf parsley leaves
  •  1/4 cup fresh mint leaves

Zest lime and orange and place zest in a medium size bowl. Remove rind and pith from lime, orange, and grapefruit, and slice citrus and place in bowl. Toss with fennel, vinegar, olives, 2 Tbsp. olive oil, and salt. Set aside.

Preheat oven to 425 °F. Brush salmon with 2 tsp. olive oil and sprinkle with salt and pepper. Heat a 9-inch cast iron skillet over medium-high heat. When the skillet begins to slightly smoke drizzle skillet with 2 Tbsp. oil. Place salmon flesh side down and cook 2 to 3 minutes or until salmon is crisp and begins to lift from the skillet. Turn salmon and place skin side down. Brush hot salmon immediately with sriracha. Place skillet in oven and bake 4 to 5 minutes or until desired degree of doneness is reached.

Remove skillet from oven and using a spatula toss citrus mixture with fresh parsley and mint leaves, spoon mixture on place and top with salmon.

Makes: 4 servings

By Vanessa Rocchio

  • Show Comments

You May Also Like

Cranberry Jam

1/2 cup water, at room temperature 1/2 cup freshly squeezed orange juice 1 cup ...

Crank Up Some Classics

  Recipes and photos by Meghan Yager Embrace classic flavors while changing a few ...

Classic Poached Eggs on Smoked Gouda, Ham and Sourdough Toast

Ah, the life of leisure. Waking to a serene, sun-dappled room, allowing ample time ...

Summer Berry Cupcakes

These almost-too-pretty-to-eat berry cupcakes with summer jam and butter cream frosting are sure to ...

craft beer texas tap keg

Craft.

    When I was much younger all I really knew about beer was ...

Processing...
Thank you! Your subscription has been confirmed. You'll hear from us soon.
Sign up for our eNewsletter!
ErrorHere