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Fennel Dusted Salmon with an Orange Caper Sauce

Serves:

4

ABOUT THE RECIPE

A loaf of bread, a simple green salad, and this Six ingredient dish is just what the doctor ordered
to cure your case of BD’s (Butt Dragging)…we’re not talking racing here kids.
Oh, by the way, for the anal-retentive chef who emails me that there are 8 ingredients including
salt and pepper, be prepared not only to be banned from future emails but know you just paid in
full for a rusty spatula beat-down…No Refunds permitted

Ingredients

  • 1 tablespoon fennel seeds, finely ground in a spice/coffee mill


  • 4 Salmon Fillets 6 to 8 ounces each with the skin removed…Halibut would also work beautifully


  • ½ stick of unsalted butter divided


  • 1 tablespoon olive oil


  • 2 tablespoons capers drained and lightly chopped


  • ¼ cup fresh orange juice


  • Salt and pepper


Preparation

In a small bowl, combine the ground fennel seeds, ¾ teaspoon salt, and ½ teaspoon pepper. Pat

the Salmon fillets dry and then sprinkle both sides with the fennel mixture.

Heat 2 tablespoons butter with the olive oil in a large heavy skillet over medium heat until foam

subsides. Then place the Salmon fillets in the skillet (flesh side down first), and cook for 4 to 5

minutes per side, until lightly browned and just opaque when fork tested. Transfer to a warm

plate and cover loosely with foil.

Next, add the capers and orange juice to the skillet and any juices from the plate and bring to a

simmer, scraping up brown bits. Remove from heat and swirl in the remaining 2 tablespoons

butter. Pour the gorgeous sauce over the Salmon. It just took you longer to read this weekday

homerun dish than it will be to prepare it…feel free to start making a to-do list with the extra time

you’ve just been gifted… Okay, you’re welcome…now stop hugging me so hard.

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