CITRUS SALMON WITH FENNEL

INGREDIENTS

Serves 4

2 lb salmon filet (ask the fishmonger for center-cut if they have it)
extra-virgin olive oil, for drizzling
7 or 8 garlic cloves, peeled and smashed
1 orange juiced
1 orange, thinly sliced
1 fennel bulb, core removed and thinly sliced
1/2 cup soy sauce
1/4 cup grated ginger

METHOD

In a small bowl squeeze one orange, garlic, ginger soy sauce and a dash of honey, whisk together.

Preheat oven to 275 degrees. In a shallow baking pan just large enough to fit salmon in a single layer, spread out fennel slices, half of citrus slices.

Place the salmon fillet over the top of the citrus, pour the juice on top. Drizzle with a little olive oil. Scatter remaining citrus slices over top of salmon.

Pop into the oven for 25 – 30 minutes, until the fish flakes easily with a spoon. I like to insert a knife in the center to peek and make sure it’s cooked to my liking – I like it to be firm and pink but not raw in the center.

Remove from oven and use a serving spoon to break it apart a bit. Top with fennel fronds if desired, and eat up!