Ereka 8.1.26

 

SAVE my easy ORANGE-CHILI BAKED SALMON w/ FENNEL-ORANGE SALAD for your next dinner party! RECIPE IN CAPTION

 

For the Salmon

3 tbsp olive oil

1 tbsp chili crisp

½ cup orange marmalade

2 tbsp rice wine vinegar

1 tsp mustard

½ tsp salt

1 orange juiced

1 oranges sliced skin on

1, 3lb salmon filet

 

For the Salad

5 ounces arugula

1 red onion sliced into thin rings

½ fennel sliced thin (fennel fronds reserved)

2 orange segmented

2 blood orange segmented

 

-Preheat oven to 400F

-In a medium-sized bowl, mix together the first seven ingredients.

-Place the salmon onto a baking dish, cover in the marinade and let sit for 1 hour then roast for 20-25 minutes depending how you like you salmon.

-To a large bowl, add arugula, onions, fennel, fennel fronds and oranges.

-Top salmon with salad and drizzle with vinaigrette (recipe below) right before serving.

 

Orange Honey Vinaigrette

1 ½ tbsp rice wine vinegar

¼ cup olive oil

1 orange juiced

1 tsp mustard

2 tbsp honey

½ tsp salt

-Add all ingredients to a blender and blend well