Pan Seared Salmon with Citrus Fennel Orzo
Happy citrus season! What better way to appreciate all these beautiful fruits. The balance between the anise flavored fennel, sweet tangy citrus, and salty buttery salmon with the creamy avocado with the peppery arugula mixed in to balance it out….I’m telling you it’s the best combination!!
Ingredients
- 2 tbsp. olive oil
- 2 (6-8 oz.) wild salmon filet
- 1 cup orzo
- 2 tbsp. lemon juice
- Salt and pepper to taste
Directions
Preheat oven to 375 degrees F.
Bring a non-stick pan with olive oil up to medium high heat. Season the salmon both sides with the salt and pepper. Sear the salmon for about 5-6 minutes on each side. Finish salmon in the oven for another 5 minutes until desired doneness.
For the orzo bring a large pot of water to boil and cook for about 8 minutes or package directions. Drain and squeeze over the lemon juice and about 1 tbsp. of olive oil, season with salt and pepper and set aside.
Citrus Fennel Salad
- 1-2 navel oranges, segmented
- 3 blood oranges, segmented
- 1 grapefruit, segmented
- 1 pummelo, segmented
- ½ avocado, sliced
- ½ fennel bulb sliced
- 1 cup fresh arugula
- 3 tbsp. fresh herbs, basil, mint, parsley minced
- Salt and pepper to taste
- Drizzle olive oil
- Shaved parmesan for garnish
Directions
To segment all your citrus, start by cutting off both ends so it stands up. Take a pairing knife and cut off the outside skin and white pith. The pith is bitter, so try to get as much off as possible. Then start by cutting out the segments between the membranes and place segments into big bowl. Continue by adding all the other ingredients and mix together gently trying not to break the citrus up. To plate, place a nice spoonful of orzo on the plate top with the citrus fennel salad and the salmon, then finish with big shavings of the parmesan using a potato peeler. Serve immediately.
