I received a sample meat selection from Crowd Cow in exchange for reviewing their products. In this series I will feature products from various farms in my recipes. I received no further compensation. All opinions are my own.
Orange Fennel Salmon over Black Rice serves delicate, white wine and lemon marinated sockeye salmon that’s baked with carmalized fennel and onion. An easy to prepare dish that’s fit for any occasion.

My second recipe in this series features wild-caught Sockeye Salmon from Bristol Bay.
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I truly believe sustainability is so important to today’s food industry. I also feel the need to know where my food originates.
Crowd Cow is a company that deals only with sustainable meat producers and requires farm to table transparency by including information on each farm and source. Crowd Cow uses compostable packaging and quality controlled shipping.
About the company from their website:
“Taste, transparency and convenience shouldn’t be mutually exclusive. This has been our founding belief since we started in 2015, and it continues to be the force that drives us.
It’s why we partner with ethical farms, fisheries and producers around the world. Source delicious, high-quality and more sustainable food. Share the stories of the producers we carry. And make our products easy to access, no matter where you live in the country.
This is the recipe for a great meal at home — food that’s better for you, better for the earth, better for the animals and better for the hardworking farmers, fishermen and producers behind it all. So come join the food transparency movement and taste the difference, because the difference tastes better.”
Learn more about Crowd Cow and the companies they represent in this series.

Today’s post brings you more about Bristol Bay, provider of the salmon in this recipe.

Bristol Bay Sockeye Salmon’s wild flavor is a result of sustainable practices in the planet’s leading sockeye provider. For over 130 years, the commitment to responsible fishery management has produced salmon rich in omega-3s, antioxidants, and vital nutrients.

This company like the other family companies on Bristol Bay, uses small boats and hand harvests its salmon catch. The small boats limit keeps large companies from monopolizing the catch. They also monitor the river migration and spawning beds. That’s what I call sustainable practices!

Orange Fennel Salmon

Print Recipe

Servings 2

Ingredients

2 6 ounce Salmon filet (I used Crowd Cow Bristol Bay Sockeye)
1 tablespoon olive oil
1/4 cup dry white wine
1 cup thinly sliced fennel, save fronds for garnish
1 cup thinly sliced red onion
1 each thinly sliced seedless orange (I used a Cara Cara)
salt and pepper to taste
1 teaspoon sugar
juice from 1 lemon
4 sprigs fresh thyme
2 cups cooked black rice

Instructions

preheat oven to 400 degrees.
Pat salmon dry with paper towels. Season salmon with salt and pepper. Lightly spray a 9x13 baking dish with cooking spray. Place salmon in dish skin side down.
Heat large skillet over medium high heat. Add oil, fennel and onion. Saute for about minutes. Reduce heat to medium. Add salt, pepper, thyme, and wine. Sprinkle with sugar.
Cook vegetables for about 10 minutes, stirring as needed to prevent sticking until vegetables begin to carmelize.
Place vegetables over salmon. layer orange sliced on top. Squeeze lemon juice over top.
Bake for approximately 10 minutes until fish easily flakes and internal temperature reaches 145 degrees.
Remove cooked thyme. Plate salmon over rice and garnish with fresh thyme anf fennel fronds.