Seared salmon with orange & fennel salad

Name: Seared salmon with orange & fennel salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: 1 tsp fennel seeds; ¼ tsp chilli flakes; ¼ tsp fine sea salt; 2 skin-on salmon fillets (about 260g total weight); 2 Blush oranges; 2 tbsp lemon juice; 1 tbsp clear honey; 2 tbsp olive oil; 120 g Merchant Gourmet Red & White Quinoa (or couscous); 30 g rocket; 1 small fennel bulb, trimmed and very thinly sliced (on a mandolin, if you have one); 1 tbsp nonpareille capers

This is a lovely lunch or light supper from Tara Wigley. It scales up well, too – simply use more salmon fillets to serve more people.

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Serves2
CourseMain meal
Prepare15 mins
Cook25 mins
Total time40 mins

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1 tsp fennel seeds
¼ tsp chilli flakes
¼ tsp fine sea salt
2 skin-on salmon fillets (about 260g total weight)
2 Blush oranges
2 tbsp lemon juice
1 tbsp clear honey
2 tbsp olive oil
120g Merchant Gourmet Red & White Quinoa (or couscous)
30g rocket
1 small fennel bulb, trimmed and very thinly sliced (on a mandolin, if you have one)
1 tbsp nonpareille capers

Put the fennel seeds, chilli flakes and salt in a pestle and mortar and pound to a coarse powder. Rub all over the salmon, then cover and chill until needed (up to 2 hours).
Meanwhile, using a small, sharp knife and working from top to bottom and around the fruit, peel and remove the pith from 1 orange. Over a bowl (to catch any juice), cut between the membranes to release the segments. Put in a large bowl and set aside.
Juice the remaining orange and add to the juice bowl (you should have about 75ml in total). Pour the orange juice into a small saucepan along with the lemon juice, honey and a pinch of salt. Bring to a rapid simmer and keep on the heat for 6-10 minutes until the mixture has thickened and reduced to about 2½ tbsp. Set aside and keep warm.
Preheat the oven to 230ºC, gas mark 8. Put 1 tbsp oil in a large frying pan (ideally ovenproof) and put on a medium-high heat. Add the fish, skin-side down, and fry for 6-7 minutes, turning to sear all sides. Transfer to the oven for 4 minutes until the fish is opaque and flakes easily with a fork (put it on a baking tray if your pan isn’t ovenproof).
Meanwhile, prepare the quinoa according to pack instructions. Add the rocket, fennel, capers and remaining 1 tbsp oil to the bowl with the orange segments and season. Toss to combine, divide between 2 plates, then place a salmon fillet alongside each portion. Serve with the cooked quinoa, and drizzle over the orange syrup.