Sicilian · intermediate
Sicilian Fennel And Orange Braised Salmon Skillet
Pan-seared salmon fillets gently finished in a fragrant citrus reduction with shaved fennel, Castelvetrano olives, and capers.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Pat the salmon fillets dry with paper towels and season both sides lightly with salt and black pepper.
- 02
Heat one tablespoon of olive oil in a wide skillet over medium-high heat until shimmeringly hot.
- 03
Add the salmon fillets skin-side down and sear undisturbed for 4 minutes until the skin is crisp, then turn and sear for 2 minutes before transferring to a plate.
- 04
Reduce the skillet heat to medium and add the remaining tablespoon of olive oil, followed by the shaved fennel and red onion.
- 05
Sauté the vegetables for 5 minutes until tender, then add the minced garlic, capers, and olives, cooking for another minute until aromatic.
- 06
Pour in the orange juice, scraping up any browned bits from the pan, then return the salmon to the skillet, cover loosely, and simmer over low heat for 4 minutes until cooked through.
A LITTLE KITCHEN KNOW-HOW
Pan-Braising
Searing protein first to create texture, then finishing it covered in a shallow aromatic liquid to keep it moist.
Notes from the kitchen
- Keep the reserved fennel fronds to chop and scatter over the dish right before serving for fresh aroma.
- Do not overcrowd the pan when searing the salmon to ensure the skin crisping develops properly.
- Original home-cooking adaptation inspired by Sicilian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.