Friday night bites

This week, the first batch of fresh Sockeye salmon came in, and naturally, I was all over it. In the never-ending search for a light, fresh, fruity salsa to pair up with a nice seared fish, here is the latest discovery:


The must have’s:

  • One fennel bulb
  • 1/2 cup shredded carrots
  • Fresh ginger (about 1 teaspoon chopped or grated)
  • 1 large orange, peeled and pulled apart by section
  • 2 tablespoons dark sesame oil
  • 1/3 cup red wine or rice wine vinegar
  • Chillies (if you’re into that kind of thing)
  • 1 tablespoon lime juice
  • 1 teaspoon white sugar
  • A sprinkle of salt

The process:

  • Try to remove as much of the orange membrane as possible.
  • Chop fennel, and combine with ginger and carrot
  • Heat saute pan over medium with a few drops of sesame oil and 2 tablespoons water
  • Drop in fennel, carrots, and ginger. Steam/saute for one minute to soften
  • Remove fennel and carrot mixture from heat, and combine all ingredients
  • Let sit in refrigerator for at least one hour
  • Serve over fish of your choice
Chopped fennel, orange sections, carrots, chilies, and chopped ginger in red wine vinegar, sesame oil, lime juice, and a sprinkle of sugar. Soak for at least one hour, and serve over fish.
Citrus fennel slaw over seared salmon.

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