4 salmon filets, about 8 oz. each
1/2 cup flour
pinch of salt and pepper
pinch of cayenne pepper
2 Tbl. olive oil
1 bulb fennel with fronds
4 blood oranges, peeled and sliced and the zest of 1 orange
1 tsp. sugar
2 Tbl. olive oil
1 Tbl. rice wine vinegar
1/4 cup chopped fresh fennel fronds
1/4 lb. fresh arugula or fresh baby spinach
In a small bowl, combine flour, salt, pepper and cayenne. Dredge salmon in flour. Shake off excess. Heat oil in 10″ fry pan. Add salmon, cook 4 min. turn and cook an additional 4 min.
Place in bowl with sliced blood oranges and stir in orange zest, sugar, olive oil, vinegar, and chopped fennel fronds. Toss gently.
Place arugula or spinach leaves on serving platter. Top with salmon filets. Gently spoon some of the salad on each salmon fillet and serve at once with oven roasted potatoes and asparagus spears.
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