Pan-seared Salmon with Baby Greens and Fennel

Page 71

Cuisine: North American | Course Type: Main Courses

(1 review)

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Recipe Reviews

Really nice, quick and healthy meal for a week-night summer dinner. The combo of salmon, shaved fennel and dried cherries soaked in Champagne vinegar and orange juice was really tasty.

After the cherries are removed from the liquid, EVOO is added to make the vinaigrette. I used much less oil than the 1/2 cup called for by the recipe (no more than 1/4 to 1/3 of a cup) and added some honey as well. I also used arugula rather than baby greens or a spring mix. I liked the results I got with my cast-iron grill pan and we both were delighted with the flavors.

Our beverage choice - a splash of Tangueray in pink grapefruit juice over ice -- went well both in terms of presentation and taste.

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