Crispy Salmon with Fennel & Orange Salad
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Cooking tools:
- Nonstick skillet
- Stove
- Spatula
- Warm serving plate
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 4 salmon fillets
- 180g of butter
- Splash of Rice Bran oil
- Sprinkle lemon pepper
- ¼ cup of lemon juice
- ½ teaspoon garlic, chopped
- 1 tablespoon basil, chopped
- 5 baby fennel, finely sliced
- 2 navel oranges, peeled & segmented
- ½ red onion, finely sliced
- 120 ml olive oil
- 2 tablespoons white wine vinegar
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