Maple Fennel Salmon

Maple Fennel SalmonIngredients:

  • 1.5 lbs Sockeye Salmon
  • Torn mixed greens
  • 1 cup Jasmine rice
  • 1 Tbsp Butter/margarine
  • 3 Tbsp Safflower Oil* (adjust according to taste, I like a light oil so I use it sparingly)
  • 1 Blood Orange
  • 1 Tbsp Fennel seeds
  • .25 cup Maple Syrup
  • 2 Tbsps lemon juice

Directions:

  1. Cook Jasmine rice according to directions and set aside.
  2. On low heat**, add butter, oil, fennel seeds, lemon juice, & syrup to a skillet.
  3. Add salmon once oil mixture is hot.
  4. Add half of the blood orange.
  5. Flip salmon often to ensure even coating while cooking or break it up as shown in image.
  6. Cook thoroughly.
  7. Once the salmon has finished cooking, add the remaining half of the blood orange and stir.
  8. Let fish cool slightly before adding over torn mixed greens so not to cook/scorch them.

*Grapeseed or any other light flavored oil would do

**If you like a crisped skin to the fish, turn the heat to medium and allow the oil mixture to become quite hot before adding the salmon skin first.  Let it crisp/slightly brown before lowering the temperature and continuing to cook the salmon.

 

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