- Make fennel salad by thinly slicing the fennel bulb with either a mandolin slicer or a sharp knife. Place in bowl.
- Segment the orange by cutting both ends and carefully cutting off the peel of the orange with a small serrated paring knife. Then remove each orange segment by cutting between the pith of each slice. Repeat with lemon.
- Use your hands to squeeze juice from the remaining orange and lemon pith into fennel salad, then add the segments to the fennel. Drizzle with olive oil and season with salt and pepper. Gently mix in parsley and set aside as you cook the salmon.
- Place included pad of butter in a small saucepan on low heat to melt or microwave in a bowl until melted. Set aside.
- Pat salmon with a paper towel and cook on a skillet or in oven until cooked to your liking.
- Serve salmon on dish with fennel salad and spoon melted butter on top of each fillet.
- Serves 2.
Parmesan Peppercorn Butter Salmon with Citrus Fennel Salad by George Duran
