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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.