4 salmon fillets
180g of butter
Splash of Rice Bran oil
Sprinkle lemon pepper
¼ cup of lemon juice
½ teaspoon garlic, chopped
1 tablespoon basil, chopped
5 baby fennel, finely sliced
2 navel oranges, peeled & segmented
½ red onion, finely sliced
120 ml olive oil
2 tablespoons white wine vinegar
Heat a non-stick pan then melt together a splash of oil and a teaspoon of the butter. Season the salmon on both sides with lemon pepper and place in the pan skin-side down. Cook for a maximum of 3 minutes and flip, cooking until just done. Set aside on a warm serving plate to rest. Clean the pan and add the remaining butter, juice, garlic and basil gently stirring. Continue to cook until reduced to a creamy texture then drizzle over the salmon. Toss fennel, orange segments & red onions together in a bowl & drizzle with oil & vinegar. Season to taste & serve immediately with salmon.
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