2 tsp Salmon fillets, skinless
4 Ground fennel
2 tsp Garlic, crushed
2 cloves Fresh thyme
4 sprigs Oil Free French Salad Dressing
5 Tbsp Orange zest
1 ½ tsp Orange juice
2/3 cup Lemon juice
1 Tbsp Honey
1 ½ Tbsp Corn flour
2 ½ tsp Salt and pepper to taste
Heat a large non-stick frying pan over medium-high heat with olive oil.
Season both sides of the salmon well with salt, pepper and ground fennel.
Add the salmon to the pan and cook until browned on both sides. Approximately 3 minutes a side. Remove from the pan and set aside.
Add in the garlic, rosemary and cook for 20 seconds. Add in the Oil Free French Salad Dressing and simmer until reduced.
Stir through the orange zest, orange juice, lemon juice, corn flour and honey. Season well with salt and pepper.
Bring up to the boil and add the salmon back into the pan. Spoon sauce over the salmon and cook until heated and cooked through.
Try using sliced fresh fennel bulb when cooking your sauce to add another depth of flavour as well as an additional vegetable.