Salmon in one pot

 

This one-pot sticky salmon with in-season navel oranges is ready in 20 minutes and makes a fast weekday supper.

 

12 Ingredients

 

4 skinless salmon fillets

 

1 tbsp extra virgin olive oil

 

2 garlic cloves, crushed

 

2 tsp flour

 

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

 

2 packets microwave brown rice and quinoa mix

 

1 navel orange, halved, very thinly sliced

 

Fresh mint leaves, to serve

 

Sprinkle the salmon with salt and pepper to taste. In a large frying pan, heat the oil over medium-high heat. Add the salmon. Cook for 3 minutes on each side, or until golden brown.

Next, in a medium container, mix flour, garlic, fennel seeds, stock, orange juice, and maple syrup. Season to taste with salt. Pour the maple mixture into the pan. Garnish with asparagus. Cook for 4 minutes, or until the salmon is cooked to your liking and the sauce thickens. Now, cook the rice mix according to the package recommendations.

Serve with sliced orange on top of the salmon. Garnish with mint. End up serving with a rice mixture.