Baked Salmon with Fennel & Blood Orange
As I suspected, I have been influenced by my Uri Buri cookbook. So influenced that I’ve already started adapting recipes to create new and unique flavors. The first I tried today, and it has to be shared. I put this together very quickly using Sean’s toaster oven and some inedible tart blood oranges. For 5 minutes of prep time and a half hour’s worth of cooking I think the results are stunning.
Feel free to use whatever tart orange you have on hand. Blood oranges are pretty, but sometimes they are hard to find.
- Prep Time: 5 Minutes
- Cook Time: 30 Minutes
- Total Time: 35 Minutes
- oven preheated to 390°F (200°C)
- chef knife
- oven safe pan covered in aluminum foil
- fine grater
1/4 lb salmon fillet
1 tsp fennel seeds
1/2 tsp of herbes de provence
~1/2 tsp of salt (or to taste)
1 tbsp of ice cold salted butter(sit stick in a bowl of ice for at least ten minutes)
3 slices of blood orange (or any tart orange you can find) thinly sliced
- Preheat oven or toaster/convection oven to ~390°F (200°C).
- Add salmon fillet to a oven safe pan covered in aluminum foil.
- Coat salmon with 1 tsp fennel seed and 1/2 tsp of herbes de provence.
- Sprinkle with salt.
- Add thin orange slices over the salmon.
- And then using the grater, carefully grate ice cold butter over the orange slices and salmon until it is coated in a thin layer. (This step seems strange but important, so don’t skip it.)
- Cover salmon with aluminum foil, and place in oven.
- Cook for 30 minutes.
- Discard oranges and eat.
Serve it with a salad.
Photo Credit: Sean