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Orange Balsamic Roasted Salmon
 I am clearing photos from my iPod. This is something I cooked at Dirty Apron a long time ago. I tried it again at home with some success. Dennis doesn't really like citrus with fish, but I liked it. This comes with an fennel, asparagus and orange salad, nicely stacked. You can crush the seed with an old pot or a grinder.This is their recipe. I just simplify it a little. Ingredients: for two people 2 Salmon filets (no skin, no bones) 2 Large Orange (zested, peeled, and then segmented) 50ml balsamic Vinegar 1 tsp Fennel Seed (crushed) 1 tsp Coriander Seed (crushed) Instruction: 1. Preheat oven to 400?F. 2. Marinate the salmon in half the orange zest, half the juice, the balsamic vinegar, and all the seeds for about 10-15minute 3. Pat the salmon dry with papper towel. Season both sides of the filet with salt. 4. Heat vegetable oil in a non-stick oven friendly frying pan. Place salmon in the pan and put the pan in oven for 3 minute 5. Take the pan out of the oven, flip the fish over and allow it to rest in the pan for 1 minute before serving. The salmon would be a little rare inside. Cook it longer if you like your fish well done. The salad is super easy. 1 very small Fennel bulb (very very thinly sliced, paper thin) 10 Sprigs watercress The segmented oranges left over from the salmon A few cooked asparagus 1 tbsp Italian parsley (chopped) 1/2 lemon (juiced) 40ml olive oil salt and pepper Just mix it. Serve this with any French or German white wine.  related searches : Orange
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