Icelandic salmon cooked with fennel, shallots, ginger, and mandarin oranges and served with a side of asparagus.
First off, let us start by saying that salmon and fennel is a harmonious combination. Then, once you add the mandarin oranges infused with the ginger… It’s nothing short of bliss.
Fennel and ginger are staples when aiding in good digestion. We love salmon for many reasons including health, and because it’s one of the tastiest types of fish out there. Salmon, if cooked correctly, can turn most any dish into a gourmet meal.
Now for the mandarin oranges, as they add that perfect delicate and sweet balance to the other savory and zingy ingredients.

This dish is so healthy, delightful and well balanced, you’re sure to be pleased.

INGREDIENTS

• Steam the asparagus on low heat and cover for 15 minutes Coarsely chop the fennel and the shallots
• Pre-heat a deep skillet and add the FTM CANOLA OIL Add the fennel and the scallops
• Squeeze the juice of 1 orange into the pan
• Add the salt and pepper and sauté for 3 minutes
• Lay the salmon in the center of the pan
• Squeeze the juice of the 2nd orange and 1⁄2 the lemon on the salmon
• 12 oz fresh Icelandic salmon (4 oz per serving)
• 3 fully chopped medium fennel roots
• 1⁄2 large, sliced shallot
• 2 bunches asparagus (1/2 bunch each serving)
• 3 mandarin oranges (use 2 for cooking and save 1 for garnish) 1 squeezed lemon
• 3 inches pressed fresh ginger 3 tbs. FTM CANOLA OIL Himalayan salt to taste
• fresh ground pepper to taste

STEPS

• Arrange 1⁄2 of the 3rd orange on top of the salmon (about 5-6 thin slices)
• Add salt and pepper to the salmon and oranges to taste
• Cover the pan and let the flavors cook into the salmon for about 7-10 minutes depending how cooked you like you salmon… (we serve ours delicate pink/med-rare)
• While the salmon is cooking, in another skillet add our FTM EVOO and heat on medium low
• Add the steamed asparagus to the heated oil
• Squeeze the rest of the lemon and add salt and pepper on top of the asparagus to taste
• Sauté asparagus for 2 minutes and remove from the heat
• Uncover the salmon and be sure it’s cooked to your liking
• Plate the salmon on top of the fennel
• Place the asparagus on the dish
• Add the rest of the orange slices for garnish

Our Spring Salmon and Fennel is High in Protein, Low in Carbs, Dairy Free, Grain Free, and Gluten Free.