Chefs For A Cure: Pan-Seared Salmon With Orange Fennel Salsa

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.