This is a simple yet elegant salmon dish that anyone can
make. The delicate flavor of the salmon is complimented by the fresh crunch of
the fennel and the tartness of the citrus. Finally, we top it with micro greens
for another layer of flavor.
For this recipe, you'll need the following:
- 1 pink grapefruit
- 1 fennel bulb, thinly sliced
- 2 TBS fennel fronds, chopped
- 2 TBS orange juice
- 2 TBS olive oil
- 2 boneless, skinless filets of salmon
- 2 TBS Cajun seasoning
- 2-3 TBS your favorite jalapeno jelly
- 1 small pkg micro greens
- 1 lemon (optional)
Begin by removing the segments from the grapefruit. Do this by peeling the grapefruit with a knife. Remove as much of the white pith as possible. Next, using a sharp knife, carefully remove the flesh from the each of the segments. Discard the membrane.
In a medium sized bowl, combine the grapefruit, the thinly sliced fennel bulb, the chopped fennel fronds, the orange juice and olive oil. Toss to coat and season with a little salt if so desired. Set the Citrus Fennel Salad aside.
Preheat your oven to 350 degrees. Coat both sides of your salmon filets with the Cajun seasoning blend. Then, in a nonstick pan, heat a couple tablespoons of vegetable or canola oil until hot. Add the salmon filets and just sear each side to form a crust. You do not want to cook the salmon all the way.
Place the pan in your preheated oven and bake for 12 minutes to finish off the salmon. When the salmon is finished, you are ready to plate. Place some of the citrus fennel salad on a plate. Top it with a piece of the salmon. Microwave the jalapeno jelly for about 30 seconds until it becomes a liquid. Pour it over the salmon (you just want it to glaze the salmon, not create a puddle). Finally, top it with some of the micro greens. Optional: Cut the lemon in half and place it under a broiler until it begins to char. This will bring out the natural sweetness of the lemon. Garnish each salmon filet with a char broiled lemon half.
Enjoy!
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