By Chef David Robertson of The Dirty Apron
For the Salmon:
INGREDIENTS:
2 × 3oz Salmon Filet (skinned & deboned)
2 Large Oranges (zested, segmented & juiced)
50ml Balsamic Vinegar
1 tsp Fennel Seed (crushed)
1 tsp Coriander Seed (crushed)
Salt and Pepper
DIRECTIONS:
1) Preheat oven to 400°F.
2) Place the zest of one orange in a medium-sized bowl. Peel the orange then using a paring knife, remove segments and set aside for garnish. Juice the remainder of the orange (about 50ml) and reserve.
3) Incorporate the remaining ingredients in a small bowl then add the salmon. Marinate for 10-15 minutes.
4) To cook the salmon, remove from the marinade and pat dry with a paper towel. Season the filets on both sides with salt and pepper. Heat vegetable oil in a non-stick frying pan, add the salmon filets, and then place the pan into the preheated oven for 3 minutes. Remove the pan from the oven then flip the salmon over and allow it to rest in the pan for 1 minute before serving.
This cooking time is for medium rare salmon 125°F with a digital thermometer.
For the Salad:
INGREDIENTS:
1 small Fennel Bulb
10 Sprigs Watercress
2 Oranges (8-10 segments)
Cooked Asparagus Tips
1 Tbsp Lemon (juiced)
1/2 Olive Oil
40ml Salt and Pepper
DIRECTIONS:
1) Using a mandolin or a very sharp knife, cut paper thin slices of fennel and toss with all other ingredients in a small bowl.
2) Season with salt and pepper.
