Salmon W/ Fennel, Orange, and Rosemary

One of the seafood dishes that can hold up to red wine!

• Ready In: 35 mins
• Serves: 2
• Yields: 2 fillets

Ingredients

• 2  fresh salmon steaks or 2  salmon fillets
• 1  tablespoon olive oil
• 1⁄2 medium onion, thinly sliced
• 1  fennel bulb, cored and thinly sliced
•  salt and pepper
• 1  small  sprigs rosemary, leaves removed
• 1  orange, cut into wedges
• 1  tablespoon olive oil
•  salt and pepper

Directions

1. In a heavy pot, over medium low, get 1 tablespoon of oil warm. Add onion and fennel and sweat until soft, tender and sweet. Add rosemary leaves, cover and reduce to low.
2. Get a grill really hot and oil it. Massage salmon with 1 tablespoon of oil and salt and pepper. Grill salmon, skin side down for a few minutes, then flip. Cook until medium rare and remove to a plate.
3. Remove the skin and white from orange, and cut into wedges, toss with fennel.
4. Serve skin side up on a bed of fennel and orange.