Lemony Salmon with Fennel and Orange Salad
Lemony Salmon with Fennel and Orange Salad Ingredients Salmon One 2-pound salmon fillet, skin on ⅔ cup Preserved Lemon Paste (recipe below) Paprika and thin
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Cooking tools:
- Blender
- Food processor
- Oven
- Baking dish
- Chef's knife
- Paring knife
- Cutting board
- Mixing bowl
- Whisk
- Fork
- Measuring cup
- Measuring spoon
Ingredients
- One 2-pound salmon fillet, skin on
- ⅔ cup Preserved Lemon Paste (recipe below)
- Paprika and thin preserved lemon slices (page 38), for garnish
- 1 medium orange
- 1 medium blood orange
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 large head fennel
- Kosher salt
- freshly ground black pepper
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