This Spring Citrus Salmon recipe is a delicious, colorful dish to serve this season.
Pan-seared salmon with grilled fennel and citrus
1 side of salmon
1 large fennel thinly sliced
2 blood oranges thinly sliced
1 lemon thinly sliced
Kosher sea salt and ground pepper
½ cup olive oil
½ cup Brick House Raspberry Champagne Vinaigrette (Indiana Grown member)
*optional dill and red chilies for garnish
Toss the fennel, orange and lemon slices with olive oil, sea salt and pepper.
Grill fennel and citrus for a couple minutes on each side, then set aside on cookie sheet.
Pre-heat large sauté pan to medium-high heat.
Gently lay salmon non-skin side down and let sear for 5 minutes, then flip the salmon skin-side down and cook for 5 minutes.
Place salmon on cookie sheet with fennel and citrus, drizzle with Brick House Raspberry Champagne Vinaigrette and roast for 10 minutes in pre-heated 400-degree oven.
Remove and serve with option dill and red chilies for garnish.
Enjoy!
