- 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 peeling the orange with a small serrated paring knife. Cut around the pith and separate the pieces of the orange. Repeat with lemon.
- Use your hands to squeeze juice from the remaining orange and add lemon into fennel salad, then add the segments to the salad bowl. Drizzle with olive oil and season with salt and pepper. Gently mix in parsley and set aside as you cook the salmon.
- Place parmesan peppercorn butter puck in a small saucepan on low heat to melt. Set aside.
- Pat salmon with a paper towel and place in a pan, cook at medium heat skin-side down for 5 minutes. Flip the salmon and cook another 5 minutes. Cooking times vary, cook until internal temperature reaches 145◦ F.
- Serve salmon on dish with fennel salad and spoon melted butter on top of each portion.
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