Pan-Seared Salmon Mignon with Fennel
Make a simple marinade from oil, lemon juice, and fennel, then use it to keep the fish moist while baking. It comes out perfect with the aromatic blend of lemon and fennel. This recipe won't fail to impress as the mignon comes out beautifully.
Ingredients
- 1 lemon juiced
- 3 Tbsp fresh fennel herb chopped
- 1 tsp fennel seeds
- 4 Tbsp olive oil separated
- 4 salmon steaks about 1 1/2 lbs total
- salt and freshly ground bat pepper
- lemon slices to garnish
Instructions
- Combine the lemon juice, chopped fennel and fennel seeds with the 3 Tbsp olive oil in a bowl. Add the salmon mignon, turning them to coat with the marinade. Sprinkle with salt and pepper. Cover and place in the refrigerator for two hours.
- Heat 1 Tbsp of oil in a sauté pan, sear the fish on one side, about 2 minutes or so. Turn over and sear on the other side. Spoon the remaining marinade over the mignon, turn the heat down and cook for about 5 minutes, depending on thickness.
- Serve hot, garnish with lemon slices.