@import url(/floridacitrus/greenkiteeditorstyle.css);
Ingredients:
20oz. salmon filets
1/2 tsp fennel seed cracked/ground, orange zest, salt & pepper2 cups Florida orange juice
1 orange, segment
1 red chilli, finely sliced
3/4 cup fresh ginger, peeled and finely sliced
2 star anise stars
1/4 cup butter, cut into cubes and chilled
1 leek, washed and cut into 1/2 inch slices
1 cup orzo pasta, toasted & cooked al dent
3 cups of vegetable broth
2 green onions, washed and finely sliced
Salt and pepper
1/4 cup golden raisins, soaked in Florida orange juice
Olive oil
Garnish:
1 orange’s juice & zest
Fennel greens
Scallion greens
Olive oil
Salt & pepper
Directions:
Preheat oven at 350 0F
Toast in pot orzo pasta and cook with chicken broth until al dente. Fold in raisins, green onion, orange segments.
In a small pot over medium heat reduce 1 cup orange juice with slice of ginger, star anise and chilli. Into the reduction whisk in butter finish with orange fruit segments.
Slice leeks into rounds; braise in orange juice until tender.
Rub salmon with salt, pepper and fennel seed. Pan fry salmon on both sides and bake in oven for 10 minutes.
Top salmon filets with orange dressed fennel greens.
Serving Size: Serves 4
*Recipe provided courtesy of "Pulp Kitchen: Rising Chef Citrus Cook-off" winner, Lauren Van Dixhoorn (Niagara College)