Salmon with Fennel, Avocado & Blood Orange Vinaigrette
No need to wait until spring has sprung to make this at home. Blood oranges are still readily available (but won’t be for long), and avocados are surprisingly ripe — even over here in Kansas.
Ingredients
- 2 tablespoons olive oil
- 4 four ounce salmon filets
- ½ cup thinly sliced fennel
- 1 small avocado cut in small cubes
- 1 blood orange, peeled and sectioned
- Salt and pepper
- Vinaigrette:
- 2 tablespoons + 2 teaspoons blood orange juice
- 1 teaspoon apple cider vinegar
- ½ teaspoon Dijon mustard
- ½ teaspoon sugar
- 2 tablespoons extra virgin olive oil
- Pinch of salt and pepper
Directions
- Assemble vinaigrette: Whisk orange juice, vinegar, mustard, and sugar in a small bowl. Slowly whisk in olive oil. Season to taste with salt and pepper. Set aside.
- Season salmon liberally with salt. Heat olive in a large non-stick pan over a medium-high heat.
- Cook salmon about four minutes each side until cooked through. A little bit less if you like your salmon medium or medium-rare. Once salmon is cooked plate and
- Top with a quarter of the sliced fennel, quarter of the avocado, and a quarter of the oranges. Drizzle with vinaigrette. Season with a little salt and pepper if necessary.