Blood Orange Olive Oil Poached Salmon with Fennel & Blood Orange Segments

Servings: 4

Time: 40 minutes

Ingredients

·      4 skinless center-cut salmon fillets (4 ounces each)

·     2 cups olive oil

·      2 cloves crushed garlic

·      2 heads shaved fennel, fronds removed

·      2 Tablespoons extra virgin olive oil

·      1 blood orange, zested

·      1 blood orange, segmented

·      Salt and pepper, to taste

Directions

1.    Salt & pepper the salmon to your liking. Place the 2 cups of olive oil and orange zests in a large deep skillet.  There should be enough olive oil to cover the salmon half way. Then heat olive oil until it is shimmering. Add the salmon and poach for three minutes on each side. Using a slotted spatula, turn the salmon over cook for another three minutes.

2.     Heat 2 tablespoons of extra virgin olive oil in a medium skillet. Toss in the crushed garlic and lightly sauté.

3.     Add the shaved fennel and sauté for 4 minutes on medium/high.

4.     Add the blood orangesegments to the pan until hot. Season to your liking with salt & pepper.

5.     On a serving platter serve the salmon with the fennel & blood orange segments garnished on top.

6.     Enjoy!

ihOO’s Chef Beth Notes:

·      Be sure not to over heat your olive oil. You do not want to fry the salmon. Olive oil does not have a high smoke point. Also over heating will remove many of the natural nutrients from the olive oil

·      An in-expensive olive oil is recommended to poach the salmon in. An every-day olive oil will work perfectly.

·      The zest of blood orange can be used from the same blood orange you will use to juice. Always zest before juicing.

·      To give your dish an extra but of zing I recommend to drizzle our orange in fused olive oil on your finished dish.