California Central Coast Recipes
Salmon with Asparagus, Oranges and Fennel
We love salmon! If you do too but can't grill outside, this recipe will tell you how to make it even better-tasting than on the grill--but on the stove! They say necessity is the "mother of invention", well we've come up with a WONDERFUL way to cook salmon indoors on the stove. --In fact, now this is my favorite (flavor-wise) way to cook this fish!
The trick is coating each piece of salmon with just the right amount of all-purpose flour, thyme, salt and pepper and extra virgin olive oil. Then ideally, cooking it on a large skillet with "grids" and it makes the fish so crispy and crunchy it's to die for! Then dribble some of my homemade orange-fennel vinaigrette over it. It's the perfect accompaniment for another recipe which is an Orange, Fresh Fennel and White Onion Salad
. That, along with some steamed asparagus, is the perfect dinner for a warm summer evening!
Preparation time: 15 minutesCooking time: 10 minutes
1 pound Salmon Fillets
Extra-Virgin Olive oil
2 Tablespoons Chopped Fresh Thyme or
1/2 teaspoons dried if fresh is not available
Salt and Black pepper to taste
1/2 Cup Orange and Fennel Vinaigrette
1 Skin the salmon fillets (optional). Lightly coat both sides of the fillets with extra virgin olive oil. Sprinkle the thyme, salt and pepper evenly over both side of the fillets if skinned. If not skinned, just season the flesh side. Lightly sprinkle flour on both sides of the fillets.
2 Place 3 tablespoons of extra virgin olive oil in a heavy non-stick skillet large enough to hold the fillets without crowding and heat over medium high heat. (hint -use a skillet with ridges for a grilled look when done). When the olive oil is hot (but not smoking!) place the salmon fillets in, flesh side down. Saute for 3 minutes or until golden -be very careful not to over cook the salmon! Flip the fillets over, then cover the pan and reduce the heat to low. Cook for 3 minutes more. After three minutes, take the pan off the heat, open the cover just a crack to release any steam and let rest 1 minute more.
3 Place the fillets on individual plates, drizzle a bit of the Orange and Fennel Vinaigrette over the top and serve immediately.
Serve with some steamed asparagus and my Orange, Fresh Fennel and White Onion Salad and a glass of chilled Grenache Rose wine.