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Makes 4 servings
1 medium fennel bulb
2 oranges
1 sprig thyme
1 bay leaf
4 medium carrots, peeled and thinly sliced
8 small French breakfast radishes, trimmed
DBK Orange-Fennel Salt
Four 6-ounce salmon fillets, skinless and boneless
Freshly ground pepper
1/2 pound baby spinach
2 tablespoons extra-virgin olive oil
Freshly squeezed juice of 1 lemon
Salt
3 sprigs flat-leaf parsley or basil, leaves only
1. Trim the fennel bulb, reserving the trimmings, and cut into thin wedges.
2. Finely grated the zest of 1/2 orange. Cut away peel and white pith and peel from both oranges and discard. Working over a small bowl, cut between the membranes of the oranges to release the segments; set aside.
3. Fill the DBK Faitout 1/3 full with water and bring to the boil. Add the fennel trimmings, orange peel, thyme, and bay leaf, and cook for 2 to 3 minutes. Insert the large steamer into the pot. Add the carrots, radishes, and fennel, season to taste with DBK Orange-Fennel Salt, and steam for 4 to 5 minutes.
4. Season the salmon with DBK Orange-Fennel Salt and pepper, place on the steamer attachment, and insert the attachment in the pot over the vegetables. Steam the salmon for 8 to 10 minutes. Remove the salmon and vegetables from the Faitout.
To Serve: Toss the spinach with the olive oil and lemon juice; season to taste with salt and pepper. Arrange the spinach around a large platter. Put the salmon in the center of the platter and place the steamed vegetables around. Garnish with the orange segments and parsley leaves.
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