Bistro ’67 Pan Seared Salmon with Blood Orange Fennel Salad

Ingredients

  • 8oz Ocean Wise recommended salmon fillet
  • 5oz oyster mushrooms
  • ½ pint heirloom cherry tomatoes
  • Extra virgin olive oil
  • 1 bulb of fennel
  • 1 blood orange
  • 2 cloves of garlic, minced
  • Salt and pepper

Cooking Directions

Junior Sous Chef Nelson Bridger // Bistro '67

Prep

20 mins

Cook

10 mins
  1. Preheat oven to 500 degrees.
  2. Roast cherry tomatoes in 500 degree oven with salt, pepper and good olive oil until blistered. Set aside.
  3. Next sautee mushrooms with olive oil, garlic season with sea salt and fresh cracked pepper. Keep warm and set aside.
  4. Segment one blood orange and keep juices.
  5. Trim fennel, remove core and slice thin.
  6. Mix fennel, blood orange juice, olive oil, salt and pepper and let sit.
  7. Heat cast iron pan on medium high, add a drizzle of olive oil. Add salmon to pan once hot, laying salmon down away from yourself to avoid splashing the oil. Sear salmon skin side down for 2-3 minutes then flip and cook 3-4 minutes on other side until internal temp of 145.
  8. Let salmon rest while plating the fennel salad and sauté mushrooms and cherry tomatoes.
  9. Place salmon on top of salad.
  10. Finish with fennel fonds and extra virgin olive oil.

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