Pan Roasted Salmon Steaks with Fennel

By á-2799

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

Details

Servings 4

Preparation

Step 1

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.