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Salmon W/ Fennel, Orange, and Rosemary

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“One of the seafood dishes that can hold up to red wine!”
READY IN:
35mins
SERVES:
2
YIELD:
2 fillets
UNITS:
US

Ingredients Nutrition

Directions

  1. In a heavy pot, over medium low, get 1 tablespoon of oil warm. Add onion and fennel and sweat until soft, tender and sweet. Add rosemary leaves, cover and reduce to low.
  2. Get a grill really hot and oil it. Massage salmon with 1 tablespoon of oil and salt and pepper. Grill salmon, skin side down for a few minutes, then flip. Cook until medium rare and remove to a plate.
  3. Remove the skin and white from orange, and cut into wedges, toss with fennel.
  4. Serve skin side up on a bed of fennel and orange.

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