This week’s recipe is courtesy of Thalia, whose one of our red-seal chefs here at the market! She whipped up this delicious citrus & dill salmon with braised fennel – it’s as delicious as it sounds. This dish is not only incredibly easy, but it’s also fancy enough for a Sunday night dinner or even a special occasion (Valentine’s Day is coming up).
Not interested in Salmon? She also created included a recipe for a Chipotle & Orange Pork Chop.
2 oranges (juiced and zested)
½ bunch dill
½ cup sour cream
2 Tbsp. hot sauce
1 sprig of rosemary (finely chopped)
salt & pepper to taste
1 Tbsp. minced garlic
salmon
Combine all ingredients together, marinade salmon overnight.
Sear fish on a pan, and then cook in the oven for about 8-10min at 350F.
The marinade is enough for 4 pieces of salmon.
This recipe is gluten aware
2 Tbsp. dijon mustard
2 oranges (juiced and zested)
½ cup honey
¼ cup lemon Juice
¼ cup oil
salt & pepper to taste
2 Tbsp. garlic
1 ½ Tbsp. chipotle powder
1 bunch of cilantro (finely chopped)
⅛ cup white sugar
4 pork chops (Lepp’s Rib End Porkchops)
Combine all ingredients for the marinade, saving about 1/4 for serving. Marinade the pork chops overnight.
Mark the pork chops on the grill and finish in the oven at 350F for10-15 min, depending on thickness.
Take the reserved marinade and reduce it until desired thickness. Glaze pork chops with sauce and serve.
This recipe is gluten aware and dairy-free.
3 small-medium sized fennel, cut into ¼‘s. Cut off prongs & core.
2 Tbsp. oil
salt & pepper to taste
Braising Liquid:
2 oranges (juiced and zested)
⅛ cup Sugar
1 sprig of sage
1 cup vegetable stock
1 Tbsp. dried thyme
salt & pepper to taste
1–2 bay leaves
Combine all braising liquid ingredients and let simmer for 10min. Strain.
Lightly toss oil, salt & pepper with the cleaned fennel. Sear in a hot pan. Place fennel in braising pan, fill with braising liquid roughly halfway to three-quarters of the way up the fennel.
Cook for 30-40min or until fork tender.
this recipe is gluten aware and dairy-free.
