Salmon with Orange-Fennel Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The mild acidity of fresh orange juice cuts the richness of salmon. Be careful not to marinate longer than 20 minutes; as in ceviche, the citrus marinade can cook the fish. Crush the fennel seeds with a mortar and pestle, or place them in a zip-top plastic bag on a cutting board and crush with a heavy pan. You can prepare the marinade up to one day in advance and refrigerate in an airtight container until ready to use. Ingredients:
2 teaspoons grated orange rind |
1/2 cup fresh orange juice |
1 teaspoon chopped fresh rosemary |
1 teaspoon fennel seeds, crushed |
4 (6-ounce) salmon fillets (about 1 inch thick) |
cooking spray |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
Directions:
1. Combine first 4 ingredients in a large zip-top plastic bag; add fish. Seal and marinate in refrigerator 20 minutes, turning once.
2. Prepare broiler.
3. Remove fish from bag, reserving marinade. Place fish, skin sides down, on a broiler pan coated with cooking spray; sprinkle with salt and pepper. Broil 10 minutes or until fish flakes easily when tested with a fork.
4. Bring reserved marinade to a boil in a small saucepan. Reduce heat, and simmer 3 minutes. Serve sauce with fish.
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