SALMON WITH ARTICHOKES, FENNEL AND ORANGE SAUCE

 

 

Tangy, zesty, tasty!!! What great way to eat a piece of salmon! This recipe is simply succulent! Pair with a white wine from the Rhone Valley, such as Costieres-de-Nimes! Enjoy!

 

Preparation: 25 min; cooking time: 40 min.

Serving 4

 

4 salmon fillets, skin off (about 1 ¾ lbs.)

2 fennels, sliced thin + fennel fronds for cooking and garnish

1 red onion, peeled and sliced thin

1 package frozen artichoke hearts (9 oz.), thawed

2 oranges, the zest of 1 orange and the juice of both (1 cup and a quarter)

5 tbsp. Olive oil

1 tsp. ginger powder

2 tbsp. soy sauce

2 tbsp. honey

Salt and pepper

 

Preheat the oven to 400 F.

Season the salmon with salt and pepper.

In a medium frying pan, warm 1 tbsp. olive oil on medium heat and sauté the fennels 5 minutes, stirring often. Season with salt and pepper. Put the fennels in a baking dish. Using the same frying pan, add ½ tbsp. olive oil and sauté the onion 5 minutes until golden, stirring often. Season with salt and pepper. Put the onion in the baking dish with the fennels. Using again the same frying pan, add 1 tbsp. olive oil and sauté the artichoke hearts 5 minutes, stirring. Season with salt and pepper. Add the artichoke hearts in the baking dish. Mix all the vegetables. Add some fennel fronds.

In a medium bowl, combine the orange zest, soy sauce, ginger, honey, 2 ½ tbsp. olive oil and orange juice. Pour the mixture on top of the vegetables.

Bake 15 minutes.

Put the salmon on top of the vegetables and baste the salmon with the orange sauce. Roast 10 minutes.

Serve the salmon over the vegetables with the orange sauce. Garnish with fennel fronds.

 

Bon Appetit!