Recipes Nugget Markets Signature Recipes
Salmon with Orange-Braised Fennel
- Prep time
- 20 minutes PT20M
- Cook time
- 1 hour PT1H
- Yield
- 2 servings
- Difficulty
The sweet, anise-like flavor of the fennel and orange are a great combination with the salmon in this dish.
Ingredients
- 2 bulbs fennel, tops removed
- 4 ounces orange liqueur
- 1 cup orange juice
- 2 tablespoons honey
- 2 cups water
- 1 bunch oregano
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 salmon fillets (3 ounces each)
- 1 ounce arugula
- Kosher salt, to taste
Preparation
Combine fennel, orange liqueur, orange juice, honey, water and 2 sprigs of oregano in a small sauce pot. Fennel should be covered by the liquid. Cover pot with a round of parchment paper and simmer for 15–20 minutes, until fennel is just tender.
Remove fennel and continue reducing liquid until it is a light syrup. Whisk in butter and hold warm. Split fennel into quarters lengthwise and dry on a paper towel.
In a sauté pan, heat olive oil to just smoking. Sear salmon skin-side down until golden brown, turn over and add the fennel to caramelize. Cook salmon to an internal temperature of 145°F.
To serve, place the seared fennel on the plate, top with the salmon, spoon the sauce around and garnish with arugula.