Careme

Ingredients

• Atlantic Salmon Fillet 2 portions, about 12-14 oz total from SEAFOOD Atlantic Salmon Fillet 15.10
• Organic Potato Fingerling Mix, 24 Ounce 12 oz, halved lengthwise 5.49
• Sliced White Mushrooms 1 package (8 oz) 2.69
• Organic Fennel Bulb 1 bulb, thinly sliced; reserve fronds 2.99
• Navel Oranges 1 orange 1.99
• Organic Baby Arugula Salad, 5 Ounce 2 cups 3.69
• Organic garlic, 3 CT 2 cloves, thinly sliced 2.89
• Organic Italian Parsley 1 tablespoon chopped 2.19
• Lemon 1/2 lemon 0.99
• Pantry olive oil 2 tablespoons
• Pantry butter 1 tablespoon
• Pantry Dijon mustard 1 teaspoon
• Pantry kosher salt to taste
• Pantry black pepper to taste

Instructions

1. Preheat the oven to 425°F. Halve 12 ounces Organic Potato Fingerling Mix lengthwise. Toss the fingerlings with 1 tablespoon olive oil, salt, and pepper. Spread cut side down on a sheet pan and roast for 25 to 30 minutes until browned and tender.
2. While the potatoes roast, trim and thinly slice 1 Organic Fennel Bulb, reserving a little of the feathery fronds for garnish. Slice 2 cloves Organic Garlic. Zest and segment 1 Navel Orange, then squeeze the membrane for 2 tablespoons juice. Chop 1 tablespoon Organic Italian Parsley.
3. Pat dry the Atlantic Salmon Fillet portions and season both sides with kosher salt and black pepper. Heat a skillet over medium-high heat with the remaining 1 tablespoon olive oil. Place the salmon skin-side down if skin-on. Sear 4 to 5 minutes until the skin crisps and the salmon is mostly cooked from the bottom up. Turn and cook 1 minute more, then transfer to a plate.
4. In the same skillet, add the sliced fennel and sliced garlic. Cook 3 minutes over medium heat, stirring, until the fennel softens and picks up the salmon fond. Add the 8-ounce package of Sliced White Mushrooms and cook 4 to 5 minutes until their moisture cooks off and they start to brown.
5. Add 1 tablespoon butter, the orange zest, 2 tablespoons orange juice, and 1 teaspoon Dijon mustard. Stir until glossy. Return the salmon to the skillet for 1 to 2 minutes, spooning the fennel-orange pan sauce over the top until just cooked through.
6. When the fingerlings are done, add them to the skillet or toss them in a bowl with a spoonful of the pan juices and the chopped parsley. In another bowl, lightly dress 2 cups Organic Baby Arugula Salad with a squeeze of 1/2 lemon, a pinch of salt, and a tiny drizzle of olive oil.
7. To plate, mound the mushroom-fennel fingerling hash slightly off-center on each plate. Lean a salmon portion against the hash so the crisp top stays visible. Scatter orange segments around the plate, tuck a small tuft of lemony arugula to one side, and finish with fennel fronds and extra parsley for a polished restaurant look.