Baked Salmon with Fennel & Blood Orange

STORY

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.

RECIPE

• Prep Time: 5 Minutes
• Cook Time: 30 Minutes
• Total Time: 35 Minutes

TOOLS

• oven preheated to 390°F (200°C)
• chef knife
• oven safe pan covered in aluminum foil
• fine grater

INGREDIENTS

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

METHODS

1. Preheat oven or toaster/convection oven to ~390°F (200°C).
2. Add salmon fillet to a oven safe pan covered in aluminum foil.
3. Coat salmon with 1 tsp fennel seed and 1/2 tsp of herbes de provence.
4. Sprinkle with salt.
5. Add thin orange slices over the salmon.
6. 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.)
7. Cover salmon with aluminum foil, and place in oven.
8. Cook for 30 minutes.
9. Discard oranges and eat.

TIP

Serve it with a salad.

Photo Credit: Sean