Prep: 10 mins || Cook: 10 mins || Serves: 4
INGREDIENTS
4 x 200g skinless salmon fillets
1 tbsp extra virgin olive oil
2 garlic cloves, crushed
2 tsp cornflour
1 tsp fennel seeds
1/3 cup chicken stock
1/2 cup fresh navel orange juice
1/4 cup maple syrup
1 bunch asparagus, trimmed, halved
1 navel orange, halved, very thinly sliced
Fresh mint leaves, to serve
METHOD
Season salmon with salt and pepper. Heat oil in a large frying pan over medium-high heat. Add salmon. Cook for 3 minutes each side or until browned
Meanwhile, combine cornflour, garlic, fennel seeds, stock, orange juice and maple syrup in a medium jug. Season with salt and pepper. Add maple mixture to pan. Sprinkle with asparagus. Cook for 4 minutes or until salmon is cooked as desired and sauce thickens.
Top salmon with sliced orange. Sprinkle with mint. Serve with your choice of rice or quinoa.
