Ingredients
¼ cup | Orange juice (Main) |
2 tsp | Orange zest, finely grated |
¼ tsp | Fennel seeds |
4 | Boneless salmon fillets, 500g worth, skinned (Main) |
1 Tbsp | Rice bran oil |
¼ cup | Fennel fronds, that have been finely chopped |
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Directions
- Combine the orange juice, orange rind, fennel seeds and salt and pepper in a shallow dish. Coat the salmon on both sides in the mixture then cover and marinate in the refrigerator for 30 minutes, turning once.
- Heat the oil in a heavy frying pan. Pan-fry the salmon on medium heat for about 3 minutes each side, depending on the thickness. Add the fennel during the last minute of cooking.