8 Melissa’s blood oranges, divided
4 Atlantic salmon filets, skinned & boned
Chinese Five-Spice Powder
Sea Salt
Freshly ground black pepper
Canola oil
1 tablespoon peeled fresh ginger, cut into julienne strips
Dried red pepper flakes, to taste
½ cup julienned red onion
4 Belgian endives, core removed and cut into julienne strips
¼ freshly squeezed regular orange juice
2 tablespoons honey
2 cups baby spinach leaves
4 tablespoons cilantro, chopped, divided
Peel four blood oranges and cut into segments. Juice remaining blood oranges. Set segments and juice aside.
Preheat a nonstick 9-10 inch skillet over medium-high heat. Dust surface of each salmon fillet with Chinese five-spice powder, sea salt and black pepper, to taste. Drizzle a few drops of canola oil into the pan to moisten, then add salmon, cooking to sear well.
Turn salmon over, reduce heat to medium. Cook salmon to desired degree of doneness. Remove salmon; keep warm while sauce cooks.
In another 9-10 inch nonstick skillet, heat a few drops of oil over medium-high heat. Add ginger and red pepper flakes. Saute just a minute to release flavors. Add onion, saute until it softens, 2-3 minutes. Add endive, cook to wilt, 1 minute more. Stir in orange juices and honey; cook until liquid is reduced to coat vegetables. Season to taste with salt and pepper. Add spinach leaves and saute to wilt, about 1 more minute. Stir in blood orange segments and 2 tablespoons cilantro.
Remove vegetables from sauce with tongs, and mound in the center of warm serving plates. Place salmon carefully on top of vegetables. Spoon remaining sauce (there won’t be much) over salmon. Top with remaining cilantro. Serve immediately.