Citrus Salmon, Pork Chops & Fennel

This week’s recipe is courtesy of Thalia, whose one of our red-seal chefs here at the market! She whipped up this delicious citrus & dill salmon with braised fennel – it’s as delicious as it sounds. This dish is not only incredibly easy, but it’s also fancy enough for a Sunday night dinner or even a special occasion (Valentine’s Day is coming up).

Not interested in Salmon? She also created included a recipe for a Chipotle & Orange Pork Chop.

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    Orange & Dill Salmon

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    Ingredients

    Scale

    2 oranges (juiced and zested)

    ½  bunch dill

    ½  cup sour cream 

    2 Tbsp. hot sauce

    1 sprig of rosemary (finely chopped) 

    salt & pepper to taste

    1 Tbsp. minced garlic

    salmon

    Instructions

    Combine all ingredients together, marinade salmon overnight. 

    Sear fish on a pan, and then cook in the oven for about 8-10min at 350F. 

    The marinade is enough for 4 pieces of salmon. 

    Notes

    This recipe is gluten aware

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    Chipotle & Orange Pork Chop

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    Ingredients

    Scale

    2 Tbsp. dijon mustard

    2 oranges (juiced and zested)  

    ½ cup honey

    ¼ cup lemon Juice

    ¼ cup oil

    salt & pepper to taste

    2 Tbsp. garlic 

    1 ½ Tbsp. chipotle powder

    1 bunch of cilantro (finely chopped)

    ⅛ cup white sugar 

    4 pork chops (Lepp’s Rib End Porkchops)

    Instructions

    Combine all ingredients for the marinade, saving about 1/4 for serving. Marinade the pork chops overnight.

    Mark the pork chops on the grill and finish in the oven at 350F for10-15 min, depending on thickness.

    Take the reserved marinade and reduce it until desired thickness. Glaze pork chops with sauce and serve.

    Notes

    This recipe is gluten aware and dairy-free.

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    Oven Braised Orange Fennel

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    Ingredients

    Scale

    3 small-medium sized fennel, cut into ¼‘s. Cut off prongs & core.

    2 Tbsp. oil

    salt & pepper to taste

    Braising Liquid:

    2 oranges (juiced and zested)

    ⅛ cup Sugar

    1 sprig of sage 

    1 cup vegetable stock 

    1 Tbsp. dried thyme

    salt & pepper to taste

    1–2 bay leaves

    Instructions

    Combine all braising liquid ingredients and let simmer for 10min. Strain.

    Lightly toss oil, salt & pepper with the cleaned fennel. Sear in a hot pan. Place fennel in braising pan, fill with braising liquid roughly halfway to three-quarters of the way up the fennel. 

    Cook for 30-40min or until fork tender.

    Notes

    this recipe is gluten aware and dairy-free.

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