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Baked Salmon With Braised Orange Fennel
Preheat oven to 350degF lightly coat the skin of the salmon with seasoned flour, next brush it lightly with whisked egg, sprinkle panko crumbs on the skin until it is fully covered In a fry pan with 1 tbsp of Olive oil on medium-high heat, lay salmon skin side down and leave to brown for about 2 minutes, watch closely so it does not burn. when the crust is brown, turn salmon, skin side up and leav. . .
Prep Time: 00:00
Cook Time: 00:00
1 salmon fillet
2 tbsp of panko breadcrumbs mixed with 1 tsp of dry parsley, or buy the seasoned crumbs
1 egg, whisked and sesoned with salt and chili
seasoned flour ( i seasoned with rosemary, salt and pepper)
3 tbsp of olive oil
half of a large fennel bulb
2 tsp of sugar
1 cup of chicken stock
2 orange juice from medium sized oranges
1 tbsp of orange zest
2 lemon wedges to serve.
350 preheat oven to degf
1Preheat oven to 350degF
2lightly coat the skin of the salmon with seasoned flour, next brush it lightly with whisked egg, sprinkle panko crumbs on the skin until it is fully covered
3In a fry pan with 1 tbsp of Olive oil on medium-high heat, lay salmon skin side down and leave to brown for about 2 minutes, watch closely so it does not burn.
4when the crust is brown, turn salmon, skin side up and leave for 1minute on the stove, then put pan in the oven for 12minutes
5After 12 minutes, bring salmon out of the oven, turn it,skin side down on a flat plate and season with salt and black pepper, then flip it, skin side up ad leave to rest for 3minutes.
6Meanwhile, cut fennel into 6 wedges, be careful to leave enough of the root on so that the fennel fronds stay together. Boil in water for 5minutes, then drain
7In a pan, add 2 tbsp of Olive oil and saute Fennel with sugar until all sides are mostly brown not burnt, add in chicken stock, orange juice, and orange zest, salt and pepper and leave to boil until sauce almost reduces completely.
8Serve immediately with lemon wedges. Fresh lemon juice complements it. Garnish with the dill like part of the fennel.
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