Wahoo!  Farmers’ markets are open again in the Napa Valley and I can’t get enough of them.  Even with the frequent occasional rain that graces us into May, growers are bringing their bounty to the locals for the best in what late spring has to offer.  And it isn’t limited to produce…’tis the season for some of my favorite fish, too.

I am a big fan of the Top Chef Masters series on Bravo.  It goes to show that even the pros sweat under pressure.  One of my favorite chefs who manages to keep his cool (except around that arrogant French guy) is Rick Moonen of RM Seafood in Las Vegas. Rick ‘wrote the book’ on sustainable seafood and is a tireless advocate on educating the masses about best fish choices in the marketplace.  You can find his passion and humor on Facebook and…he’ll be one of the many celeb chefs at “Cooking for Solutions” this weekend in Monterey, CA.

Currently, wild Alaskan halibut and salmon are back on the menus.  Cold water fish are high in Omega 3s for heart and brain health.  And with so many green vegetables at their peak, there’s an abundance of options to serve along side.

Rick’s Orange Fennel Salad – Serves 4

For additional spring in the mix, add thinly sliced raw baby artichokes or hearts of palm.

2 oranges, peeled and segmented, juice reserved
1 fennel bulb, trimmed and thinly sliced (mandoline works best)
1/2 red onion, thinly sliced

Coarse salt
Juice of one lemon
2 TB olive oil
4 kalamata olives, pitted and chopped

Mix oranges, fennel and onion together in a bowl with salt, lemon juice, 1 TB olive oil and reserved orange juice.  Cover and refrigerate until chilled.

When ready to serve, toss the salad again and sprinkle with olives and remaining olive oil. I served mine with fresh ground pepper and a little grated Parmesan.

This post is part of Nourishing Gourmet’s Pennywise Platter Thursday.