Ingredients
FISH
2 3oz salmon filets, skinned/deboned
2 large oranges (zested, segmented & juiced)
50 ml balsamic
1 tsp coriander (crushed)
1 tsp fennel seed (crushed)
SALAD
1 small fennel bulb
10 sprigs watercress
8-10 orange segments (from above)
8 cooked asparagus tips
1 tblsp italian parsley (chopped)
1/2 lemon, juiced
40 ml olive oil
Preparation
FISH
Preheat oven to 400. Zest one orange in bowl, remove segments and use in salad and get 50 ml of juice.
Put remaining ingredients in small bowl, add salmon and marinate for 10-15 minutes. Remove fish from marinade, pat dry, season both sides with salt & pepper. Heat veggie oil in non-stick pan, add salmon and place pan in oven for 3 minutes. Remove pan from oven, flip salmon and let rest in pan for 1 minute.
SALAD Mandolin the fennel and toss with other ingredients. Season with salt & pepper.
