- 2 6 oz filets of wild salmon, skin on
- 3 blood oranges
- 1 passion fruit
- 1/4 c red wine vinegar
- 1/4 c olive oil
- Fennel for garnish
- Wash and dry the salmon. Season with kosher salt and a little pepper.
- Zest one of the oranges, place zest in small pot. Segment one of the oranges and reserve segments. (Instructions here). Squeeze the juice from the leftover of the orange you just segmented, as well as the juice of the remaining 2 oranges into the pot with the zest. Simmer until reduced by half and slightly thickened, about 10 minutes. Strain the zest and reserve the juice.
- Combine reduced orange juice with vinegar and passion fruit seeds and juice, whisk in olive oil, and salt as needed. Add segments, reserving a couple for garnish Set vinaigrette aside.
- Add oil to small saute pan and when hot, place salmon skin side up in the pan to sear. Turn when browned on the bottom, about 4 minutes. Sear skin side until crispy. Depending on how thick your salmon is, you might need to finish in a 400 degree oven for a few minutes until toothpick inserted into salmon goes through without effort. You want the salmon to be a little under done inside but not raw.
- Place vinaigrette on the plate. Place salmon skin side up over the vinaigrette. Garnish with orange segment, a few passion fruit seeds, and a little fennel.
- Serve with lentils or rice and sauteed baby bok choy.