by Jason Merryweather, Harvest Restaurant
Salmon with Fennel
- 4 salmon filets 5-6 oz. each
- 1 T. fennel seeds
- 2 large shallots sliced thin
- 1 orange peeled and sliced ¼”
- 2 limes peeled and segmented
- 2 lemons peeled and segmented
- 1 grapefruit peeled and segmented
- 10 large basil leaves torn
- 2 T. olive oil
- ¼ c. white wine
- Salt and pepper
Place 12” sauté pan over medium high heat. Add oil and swirl around the pan. Season the salmon with salt, pepper and fennel seeds. Place salmon in sauté pan skin side up. Sear for about 3-4 minutes and turn salmon over. Add fennel and shallots, sauté for 1-2 minutes and deglaze with wine. Add citrus segments, orange slices and torn basil leaves. Finish cooking and serve over mixed greens tossed with citrus vinaigrette.
Citrus Vinaigrette
- Zest and juice of 1 lemon, lime, orange
- 1T. sugar
- 1c. Olive oil
- 1t. diced shallots
Combine zest and juice of citrus, sugar and shallots in a small French bowl. Slowly whisk in olive oil. Season with salt and pepper if necessary.
