Wednesday, March 26, 2014

Salmon Fillets with Oranges, Fennel and Olives


4 salmon fillets
1 spoon of soy sauce
Black and Pink Pepper
2 medium fennels
3 oranges
12 green olives
Extra-virgin Olive Oil

Mix the soy sauce, the pink and black pepper and the olive oil in a bowl. Put the salmon fillets in an oven bag with the emulsion previously prepared and let the fillets marinate for at least 1 hour.
    Meanwhile prepare the salad cleaning and cutting the fennels and the oranges into thin slices. Then put the salad into a bowl together with the olive and season with oil and salt.
    Just a few minutes before eating heat a griddle pan over high heat. Once very hot lay the fillets in the griddle and cook for 3 minutes per side.
    Serve the fillets in a platter with the salad.

Serves 4

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