Pan Roasted Salmon Steaks with Fennel

Pan Roasted Salmon Steaks with Fennel
Pan Roasted Salmon Steaks with Fennel

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    tsp ground ginger

  • 1

    tsp cumin

  • 1 1/2

    tsp salt

  • 4

    tsp olive oil

  • 4

    salmon steaks about 1" thick

  • 1

    fennel bulb, sliced with core intact

  • 540 ml can chickpeas, drained and rinsed

  • 4

    c baby arugula

  • juice of 1/2 orange

Directions

Stir ginger with cumin and 1 tsp salt in a small bowl. Sprinkle both sides of salmon with ginger mixture. Heat a large non-stick frying pan over med-high. Add 1 tsp oil, then fish. Sear for 2 min. Flip and reduce heat to medium. Continue cooking, covered, until a knife tip inserted into thickest part of salmon and held for 10 sec. comes out warm. 4 to 5 more min. Transfer to a platter. Cover with foil to keep warm. Wipe pan clean. Add remaining oil, then fennel. Cook until caramelized on both sides, turning occasionally, about 12 min. Add chickpeas during the last 2 min. of cooking, just to warm through. Add arugula and cook until partially wilted. Arrange fennel, chickpeas and arugula on 4 plates. Drizzle with orange juice. Season with pepper. Top with salmon.

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