12 Days of Christmas Recipes: Salmon with Orange Reduction, Shaved Fennel and Black Olive
Today’s easy entertaining recipe comes from Chef Danny Pantano, owner of the critically acclaimed Glas Wine Bar in Leslieville.
Before setting up shop in Toronto, Dan worked in Michel in Star kitchens in Italy, private homes in England, and cutting edge restos in Montreal. Now heading up his own digs, his obsession with fresh ingredients and elegant technique has received enthusiastic nods from discerning critics and earned a loyal – and growing – following.
Dan’s a one-man show at his small 20 seat bistro, taking care of everything from the cooking to serving the food to his guests. You know a guy like that has got to be organized and on his game to be able to cook and serve a hungry crowd six nights a week. He says this easy but delicious recipe is currently on his ever-changing menu and its a hit with non-fish eaters and even kids! You can follow him on Twitter @glaswinebar
Salmon with Orange Reduction, Shaved Fennel and Black Olive Salad
Serves 4
Ingredients
- 600g clean salmon filet, skin on, divided into four portions
- 3 naval oranges, juiced
- 100g black olives
- 20g butter
- flour, to dust
- salt & pepper
- extra virgin olive oil
Method
- Remove outer layer of fennel bulb and stalks
- Shave fennel with mandolin set on very thin opening, into bowl of water and ice. Let sit in fridge for about an hour to crisp the fennel
- Lightly season each filet and pass through flour, tapping off excess
- Heat a pan with a bit of extra virgin olive oil, on low/med flame and lightly sauté all the fillets (skin side down) without adding colour for about 2 min
- Flip and add orange juice till fillet is half emerged in juice. Continue to cook slowly trying to leave fillet slightly raw in centre
- Remove fish from heat and remove skin.
- Reduce juice by 80%
- Add butter off flame and incorporate by swirling pan.
- Plate fish and spoon sauce over.
- Drain and dry fennel, and toss with a teaspoon of orange juice, salt and extra virgin olive oil
- Add small mound of fennel salad on top and black olives to plate.
The Wine Sisters’ Pairing:
There are three strong flavours going on in this dish: salmon, orange, and fennel. We think a New World Sauvignon Blanc will work well here to refresh the richness of the fish, compliment the herbacious flavours of the fennel and the sweet citrus of the orange, plus match the fruit’s acidity.
Try: Dog Point Vineyard Sauvignon Blanc, Marlborough, New Zealand 2011 $21.95 Vintages 677450