Salmon with orange-fennel salad
By chef Franco Luise
Pan-seared salmon complemented by a fresh orange and fennel salad. A light and refreshing lunch.
- 15 min
- total
- Easy
- level
3 min prep · 12 min cook
What you will need
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Salmon 150 g -
Fennel 0.5 pcs -
Orange 0.5 pcs
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Honey 1 tsp -
Olive Oil 0.5 tbsp
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Steps to cook
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Prepare the ingredients. Get all the ingredients ready so you have everything at hand - let's get cooking! 🔪🔥
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Slice the fennel. Clean the fennel and cut it into very thin slices.
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Juice the orange. Squeeze the juice from the orange and set it aside.
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Saute the fennel. Heat the olive oil in a pan over medium heat, add the fennel, and saute for 3-4 minutes until slightly softened.
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Stew the fennel. Add the orange juice, honey, salt, and pepper and let it gently simmer over low heat for 2-3 minutes.
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Pan-sear the salmon. Meanwhile, pan-sear the salmon in another pan - start skin-side down and sear over medium heat for 4-5 minutes, then turn the fish over, reduce the heat to low, and sear for another 3-4 minutes.
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Season the fennel. Add the chopped fennel fronds to the finished fennel and briefly toss to combine.
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Serve. Place the fennel on a plate, put the salmon on top, and serve 🍽️✨
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