Serves 2-4 • 20 minutes with prep

Pixie & Rosemary Salmon

A seductively savory dish with a Pixie citrus zest.

INGREDIENTS

1- Pixie Tangerines - 1 Tablespoon Pixie Zest

2- Wild King Salmon - 4 Fillets

3- Extra-Virgin Olive Oil - 2 Tablespoons

4- Fresh Rosemary - 1 Tablespoon, Minced

5- Fennel Seeds - 1 Tablespoon

INGREDIENTS

Pixie Tangerines

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1 Tablespoon Pixie Zest

Wild King Salmon

4 Fillets

Extra-Virgin Olive Oil

2 Tablespoons

Fresh Rosemary

1 Tablespoon, Minced

Fennel Seeds

1 Tablespoon

STEPS

1

Preheat oven to 400F, setting a rack at the top third of the oven.

2

Salt and pepper the fillets evenly on all sides. Using a spice grinder, blend the fennel seed before mixing it in with chopped fresh rosemary and Pixie tangerine zest.

3

For a nice crust at the top, season and press the remaining fennel seed mixture on the top of the fillets.

4

Over medium-high heat, preheat an oven-safe skillet for a few minutes until hot. Add the oil, letting it sizzle before placing the fillets with the seasoned tops down. After a minute or so, a golden crust should set.

5

Flip the fillets and immediately place the pan to the oven, placing it in the top third of the oven. Bake in the upper third of the oven for 5 to 6 minutes.

6

High-grade salmon can be a light, translucent pink in the center. For a more well-done finish, continue cooking until the fish flakes easily with a fork in a medium-thick section of the fillet.

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