- 2 salmon fillets
- Salt and pepper to taste;
- Salmon marinade:
- 1 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 1 tsp olive oil
- A couple drops of worcestershire sauce;
- Orzo soaked in fennel broth:
- 1 box orzo
- 2 cups stock
- 1-2 shallots (optional)
- 1 tsp olive oil;
- Fennel and pear salad:
- 1/2 bulb fennel
- Pear balsamic vinegar
- 2 sliced pears
- 1 sliced red onion;
- Pea puree:
- English peas (1 bag frozen)
- 1 pint low-fat or regular cream
Salad: Slice one half of the fennel, the pears, and red onion.
Add a touch of balsamic or pear balsamic vinegar, salt, and pepper.
Make the night before to let soak overnight if you have time.
Orzo: Warm up broth on stovetop.
Add ½ of the sliced fennel bulb (I also like to add the frond for flavor).
In a separate pan, sauté shallots until translucent (optional). Add fresh parsley or rosemary (optional).
Add orzo and olive oil and cook slowly. Cooking the orzo slowly will allow it to absorb the flavor of the fennel.
Pea puree: Blanch peas in boiling salt water for one minute; shock in ice water.
Warm cream and reduce by half.
Combine cream and peas in a food processor and puree until smooth.
Salmon: Mix together marinade ingredients and cover salmon.
Grill or bake salmon (I like to bake salmon wrapped in parchment paper for 25 minutes at 400 degrees).
Add fresh or dried parsley or rosemary or garlic (optional).
Plate (pea puree on bottom, then salmon; salad and orzo on side)