Salmon with Fennel, Avocado & Blood Orange Vinaigrette
Author: Nicole-Cooking for Keeps
Serves: 4
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
Instructions
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.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/salmon-with-fennel-avocado-blood-orange-vinaigrette/