Monday, April 14, 2014
Orange-Ginger Salmon and Peas with Onion, Mint and Fennel Pollen
During the spring, I love to serve broiled salmon with seasonal green vegetables like fresh peas. Here, fresh orange juice unites the salmon and peas, with the former also flavored with fresh ginger and a dusting of fennel pollen.
Orange-Ginger Salmon with Onion and Fennel Pollen
Olive oil spray
1 small sweet onion, thinly sliced into rounds
3/4 lb. salmon fillet, skin removed
1 tbsp. minced fresh ginger
Seasoned salt and freshly ground black pepper, to taste
1/2 cup fresh squeezed orange juice
Pinch of fennel pollen
2 tbsp. chopped fresh parsley
1. Preheat oven to 400 F.
2. Spray a 9 x 9 square baking dish with olive oil. Place about half of the onion slices in the bottom of the baking dish. Lay the salmon on top of the onions. Place the other half of the onions on top of the salmon.
3. In a small bowl, combine the ginger, salt, pepper and orange juice and pour over the salmon. Bake until the salmon flakes with a fork and is cooked through, about 25 to 30 minutes.
4. Divide the salmon into two portions and top with a sprinkle of fennel pollen and fresh parsley.
Peas with Orange Juice and Mint
Adapted from a recipe from Saveur
1 tbsp. unsalted butter
1 large shallot, thinly sliced
Salt and freshly ground black pepper, to taste
2 cups frozen or fresh green peas
2 tbsp. freshly squeezed orange juice
1 1/2 tbsp. chopped fresh mint
Melt butter in a medium (10-inch) frying pan over medium heat. Add shallots, season with salt and pepper and cook until softened, about 5 minutes. Add peas and stir to coat with butter. After about a minute, add the orange juice. Continue cooking until peas are cooked to desired texture, about 4-5 minutes. Remove from heat and stir in the fresh mint.