Seared Salmon with Artichoke-Olive Tapenade and Citrus-Fennel Salad
We’ve partnered with the very best farmers and fishermen to create a delicious dish of organically grown fennel and orange paired with sustainably raised Faroe Islands salmon.
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Cooking tools:
- Paring knife
- Chef's knife
- Cutting board
- Skillet
- Stove
- Mixing bowl
- Spatula
- Serving platter
Ingredients
- ¼ cup cooked quartered artichoke hearts
- ¼ cup pitted Kalamata olives
- 1 tablespoon capers
- 3 organic scallions
- ½ teaspoon dried dill
- 1 organic fennel bulb
- 1 organic orange
- 1 tablespoon apple cider vinegar
- Fish options:
- 2 sustainably raised Chilean salmon fillets (about 5 ounces each)
- 2 wild snapper fillets (about 6 ounces each)
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