Serves 2-4 • 20 minutes with prep
Pixie & Rosemary Salmon
A seductively savory dish with a Pixie citrus zest.
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
1 Tablespoon Pixie Zest
Wild King Salmon
Extra-Virgin Olive Oil
1 Tablespoon, Minced
Preheat oven to 400F, setting a rack at the top third of the oven.
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.
For a nice crust at the top, season and press the remaining fennel seed mixture on the top of the fillets.
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.
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.
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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Delight in our sweet and tangy marmalade, exclusively handmade with fresh Ojai Pixie Tangerines from Marmalade Grove. Grown under the Californian sun, our thousand little suns taste bright with every bite.
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