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Salmon with Fennel, Bell Pepper, and Olives
1 navel orange
1 large bulb fennel, cored and thinly sliced, 1/4 cup fronds reserved
1 yellow bell pepper, thinly sliced
2 tablespoons olive oil
4 skinless salmon fillets (4 to 6 ounces each)
Salt and pepper
1/3 cup pitted black olives, quartered

1. Heat broiler, with rack 8 inches from heat. Grate 1 tablespoon orange zest, then cut orange into wedges. On a rimmed baking sheet, toss together orange zest and wedges, fennel, bell pepper, and oil and arrange in an even layer. Add salmon and season vegetables and salmon with salt and pepper. Broil until vegetables are browned in spots and salmon is opaque throughout, 8 to 10 minutes. Sprinkle with olives and fennel fronds to serve.








Another...

Quinoa-Avocado Salmon Salad
• ⅔ cup quinoa
• 2 fillets salmon
• 1 pint grape tomatoes
• ¼ cup cilantro
• ½ bunch scallions
• ½ red onion
• 2 limes
• 1 tablespoon apple cider vinegar
• 1 avocado
• 2 tablespoons olive oil
• 1 cup water
• kosher salt
• black pepper
1. Cook Quinoa
Rinse quinoa under cold water using a fine mesh strainer. Place quinoa, 1 cup water, and a pinch salt in a medium pot over high heat. Bring to a boil, then reduce heat to low and simmer until water has evaporated and quinoa is tender, about 10 minutes. Remove pot from heat, cover, and set aside.

2. Sear Salmon
Rinse salmon and pat dry with paper towel. Season on both sides with salt and pepper. Heat 1 tablespoon olive oil in a medium nonstick pan over medium heat. When oil is shimmering, add salmon. Sear until browned on outside and slightly opaque, about 5 minutes per side.

3. Prepare Ingredients
Meanwhile, wash tomatoes, cilantro, and scallions. Halve tomatoes and finely chop cilantro and scallions. Peel red onion and mince.

4. Prepare Quinoa Salad
Juice 1½ limes into a large bowl. Add halved tomatoes, chopped cilantro and scallions, minced onion, 1-tablespoon olive oil, and apple cider vinegar. Toss to combine. Stir in cooked quinoa. Taste and add salt and pepper as needed.


5. Prepare Avocado
Halve avocado and discard pit. Using a spoon, carefully scoop out flesh and discard skin. Cut into thin slices. Squeeze over remaining half lime and season with salt and pepper.

6. Plated Salad
Flake salmon with a fork. Divide quinoa evenly between two bowls. Top with avocado and salmon and serve.




Pistachio-Crusted Salmon
Makes: 6 servings
Preparation time: about 30 minutes
6 salmon fillets (sized to serve 1 each)
¼ cup (50 mL) maple syrup
1 tsp (5 mL) Dijon mustard
½ cup (125 mL) chopped shelled pistachios
1. Preheat oven to 400 F (200 C).
2. Line a baking sheet or rimmed, low-sided baking dish with foil, and spray with oil, or parchment paper.
Place fillets on the pan.
3. In a small bowl, stir together maple syrup, and Dijon mustard. Spoon half the maple
mixture over the fillets. Sprinkle pistachios over the fillets. Spoon remaining maple mixture over nuts.
4. Bake in centre of preheated oven for about 15 to 25 minutes (depending on the thickness of the fillets) or
until fish flakes easily at its thickest point.




Awesome with fennel, date salad.

Cucumber-Date Salad:

2 English (hothouse) seedless cucumbers, peeled and cut into 8 pieces
3/4 cup finely sliced fennel, feathery fronds reserved for the garnish
6 Medjool dates, pitted and cut in slivers
1/3 cup coarsely chopped walnuts
2 tablespoons minced fresh chives
2 tablespoons fresh lemon juice (1/2 a large lemon)
6 tablespoons fruity olive oil (preferably from Spain)
Medium-coarse sea salt (preferably Maldon from England)
Fresh ground black pepper

Prepare the salad: Roll the cucumber pieces up in a clean linen napkin or towel, and then smash them, pressing down hard with the heels of your hands while ensuring the towel doesn't unroll, to release the juices. Transfer the crushed cucumbers to a cutting board, and then coarsely chop. Combine the cucumbers, sliced fennel, dates, walnuts, chives and some of the fennel fronds in a salad bowl and mix gently.

Meanwhile, dress the cucumber salad with the lemon juice and 4 tablespoons of fruity olive oil. Then season with sea salt and pepper. Toss the salad lightly, and then arrange equal portions on each of six plates. Top each portion of salad with a grilled salmon fillet. Drizzle a little fruity olive oil on top of each portion, garnish each plate with fennel fronds and serve.