Roasted Salmon with Orange Glaze

By á-3209

Scanned document

Ingredients

• 4 tablespoons Olive Oil, divided
• 2 to 3 navel oranges
• 1 1/2 teaspoons salt
• 2 large bulbs fennel
• 1 large salmon fillet (2 to 2 1/2 pounds)
• 1 teaspoon salt

Details

Servings 4
Adapted from allrecipes.com

Preparation

Step 1

Preheat the oven to 400 degrees
Coat a 16 x 10-inch baking pan with 1 tbsp. olive oil
Grate 1 tbsp. orange zest; Squeeze oranges to get 1/2 cup juice. In a small bowl whisk the zest, juice, 2 tbsps. olive oil, and salt. Trim the fennel. Mince about 2 tbsps. of the feathery leaves; set aside. Cut bulbs lengthwise into quarters. Cut out and discard the cores. Cut the fennel into thick slices.
Place the fennel in the baking pan. Drizzle with half of the juice mixture. Toss to coat. Place in the oven for about 20 minutes, stirring occasionally, or until lightly browned. Remove the pan from the oven. Clear a space in the center and lay the salmon diagonally in the pan, skin side down. Drizzle with the remaining juice mixture. Spread to coat the salmon. Place in the oven and roast for about 15 minutes, or until the salmon is opaque in the center.