Tuesday, April 8th 2014, 8:11 am
For the salsa:
• 1 fennel bulb sliced thin
• 1 orange cut into sections
• 4 green olives, pitted and sliced
• 1 red pepper sliced thin
• 1 Tablespoon drained bottled small capers
• 1 Tablespoon olive oil
• 1 teaspoon orange juice
For the salmon:
• 2 Tablespoons olive oil
• 2 salmon filets, 6 oz portions.
• 1 Tablespoon kosher salt
• 2 teaspoon white pepper
In a mixing bowl mix the first seven ingredients. Brush salmon filets with olive oil. Season fish with salt and pepper. In a hot pan sauté salmon seasoned side down until golden brown. Remove from pan and finish in 350 degree oven until firm to the touch.
Serves two.
April 8th, 2014
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