Salmon with Orange-Fennel Sauce Recipe

Whether a recipe calls for fresh squeezed juice or simple slices, oranges are the star of the citrus fruit world pairing as easily with chocolate and they do with pork or salmon. Get a few from Sunburst Oranges and get cooking to bring bright flavor to your lunch time or dinner table.

Our Salmon with Orange-Fennel Sauce with oranges, fresh rosemary, and crushed fennel seeds add a subtle herb-citrus flavor to broiled salmon fillets. Make the marinade up ahead of time and store separately until ready to use.  The mild acidity of fresh orange juice cuts the richness of salmon. Be careful not to marinate longer than 20 minutes; as in ceviche, the citrus marinade can "cook" the fish. Crush the fennel seeds with a mortar and pestle, or place them in a zip-top plastic bag on a cutting board and crush with a heavy pan. You can prepare the marinade up to one day in advance and refrigerate in an airtight container until ready to use.

Ingredients

2 teaspoons grated orange rind
1/2 cup fresh orange juice
1 teaspoon chopped fresh rosemary
1 teaspoon fennel seeds, crushed
4 (6-ounce) salmon fillets (about 1 inch thick)
Cooking spray
1/4 teaspoon salt
1/8 teaspoon black pepper

Directions

Combine first 4 ingredients in a large zip-top plastic bag; add fish. Seal and marinate in refrigerator 20 minutes, turning once.

Prepare broiler.

Remove fish from bag, reserving marinade. Place fish, skin sides down, on a broiler pan coated with cooking spray; sprinkle with salt and pepper. Broil 10 minutes or until fish flakes easily when tested with a fork.

Bring reserved marinade to a boil in a small saucepan. Reduce heat, and simmer 3 minutes. Serve sauce with fish.

Yield: 4 servings (serving size: 1 fillet and about 1 tablespoon sauce)

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Presented By:
Sunburst Oranges
180 South “E” Street
Porterville, CA  93257
559-561-3391