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Salmon with Fennel Orange Slaw and Asparagus
Description
This easy and quick meal can be made in about 20 minutes. Fennel gives a great crunch to the velvety texture of the salmon.
Ingredients
- 4 pieces Salmon
- 1 bunch Asparagus, Trimmed
- 1 teaspoon Olive Oil
- _____
- FOR THE SLAW:
- 1 bulb Fennel, Cored And Thinly Sliced
- 1 whole Orange, Segmented And Chopped
- ½ bulbs Shallot, Sliced
- 1 teaspoon Olive Oil
- Salt And Pepper, to taste
Preparation
Preheat broiler to the highest setting. Line a baking sheet with foil and grease with olive oil. Place salmon on the baking sheet, skin side down. Liberally salt and pepper the fish. Place in the oven for about 3-4 minutes or until salmon is about 75 percent cooked through. Turn over and crisp up the skin for another 2-3 minutes.
Meanwhile, heat olive oil in a pan over medium heat. Add the asparagus and saute for 3-5 minutes or until tender. Season with salt and pepper. Set aside.
Combine all remaining ingredients for the slaw in a small bowl. Place 1/4 of the asparagus on a plate. Top with salmon and a spoonful of slaw.
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