I'm always looking for a way to liven up my fish dishes, and with my deep, deep love for salmon, this is a great way to get some veggies in there too....
This recipe is a great blend of different flavor profiles, from the slightly sweet and tart of the fresh orange juice, to the full-bodied mouth-feel of the marinated salmon, to the bitter yet tangy bite of the endive - this recipe has got it all.
You're going to love the sophistication and blending in this recipe, and because it's so straight-forward in its prep time and work, this is an easy dish to pull together and enjoy on a warm summer's night instead of being tied to your kitchen. More time to enjoy dining and relaxing with your loved ones as they ooh and aah over this rewarding recipe!
For the marinade
In large bowl, add salt and sugar to hot water, and allow to dissolve. Let water cool until relatively cold.
Once temperature is correct (fish needs to be marinated, not cooked), add fish, and place in
refrigerator for one hour.
Prepare the stewed endive
Preheat oven to 140C.
Cut each endive head into four parts, and place on a foil-lined baking tray with deep sides. Season with olive oil, salt, 1 teaspoon sugar, and cinnamon stick. Add 1/2 cup water, cover entirely with aluminum foil. Place into preheated oven and allow to bake for one hour.
Once completely cooked through, remove from heat and set aside.
Prepare the orange sauce
Put fresh orange juice in medium saucepan, add two teaspoons of sugar, and boil over very low flame until very reduced, with approximately 1/4 of the liquid remaining.
Remove from heat, and allow to cool completely. When juice has cooled, add 1 tablespoon of olive oil, and blend well with an immersion blender or standard mixer.
Cook the salmon
Remove salmon from refrigerator and drain from marinade. Using a paper towel, gently pat dry being very careful not to bruise the fish.
Heat a nonstick sauté pan over medium heat, when heated add a little olive oil, and place the salmon pieces skin-side down in the pan. When fish becomes crunchy on the skin side, turn over and allow to cook for another 2 minutes. Set aside.
Finish the dish and serve
Finely chop chives. Place warm endive in the center of an individual serving plate, and add salmon piece on top.
Drizzle with orange juice reduction and garnish with sprinkle of chopped chives.
60 minutes 8 ingredients 445 kCal
70 minutes 9 ingredients 346 kCal
I'm always looking for a way to liven up my fish dishes, and with my deep, deep love for salmon, this is a great way to get some veggies in there too. A terrific add to my fresh fish lists.