This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.
Chef Aram Reed
Pan Seared Salmon over Orange Fennel Salad
Ingredients:
1/2 fennel bulb
1/4 red pepper
2 Tbs fennel fronds
1 orange, juiced and zested
2 Tbs olive oil
kosher salt
6 oz portion of salmon
Directions:
Pre heat sauté pan over medium-high heat, add olive oil to pan, place salmon flesh side down to sear about 4 minutes. Then put pan into a 350-degree oven and continue to cook the fish for about 3 minutes or until opaque. Do not flip the fish.
Using a mandolin, slice fennel bulb and red pepper into small bowl, add fronds, juice and zest and pinch of salt, toss gently. Place salad on plate, add salmon on top and serve.
