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.
You'll also love
- Claw Bars (Rita Peach) 0/5 (0 Votes)
- Mandarin Pork Roast 0/5 (0 Votes)
- Apple Kuchen Coffee Cake 0/5 (0 Votes)
- Eggplant Poblano 0/5 (0 Votes)
- Spinach-Stuffed Shells Alfredo 0/5 (0 Votes)
- Halibut Alyeska 0/5 (0 Votes)
- HOT CRABBIES 0/5 (0 Votes)
- Tuna in Panka Spicy Coat 0/5 (0 Votes)
Review this recipe