Salmon with Fennel, Avocado & Blood Orange Vinaigrette
Serves: 4
  • 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
  1. 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.
  2. Season salmon liberally with salt. Heat olive in a large non-stick pan over a medium-high heat.
  3. 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
  4. 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