Sunday, August 14, 2011

Baked Salmon with Orange Infused Fennel and Onions

I had salmon.  I had fennel.  I was determined to make a quick and healthy meal with the few ingredients I had lying around.  The result was a warm, satisfying meal that I can see myself making again and again.  Fennel and orange are a classic combination and by adding more seasoning and acidity the result is a little more unexpected.  Please enjoy.

The richness of the salmon pairs nicely with the stronger flavors found in fennel

2 fresh salmon steaks (Whole Foods has great fish!)
2 bulbs fennel, sliced thinly and leaves reserved
1 yellow onion, sliced thinly
1tbs extra virgin olive oil
1/2c orange juice
1tsp orange zest
1tsp thyme
1/4c chicken stock
1 lemon
Sea salt, to taste
Old Bay Seasoning, to taste

1. In a large saute pan, heat oil over medium high.  Cook fennel and onion until browned and translucent adding chicken stock and orange juice toward the end of cooking.  Cook until liquid is absorbed and vegetables are starting to caramelize.  Add thyme and chopped fennel leaves to taste.  Season with salt.
2. In a baking pan, place vegetables at the bottom and the salmon on top, skin side up. (Tip: Line your pan with heavy duty foil for easy clean up!) 
3. Rub the top of the salmon with a little oil and sprinkle with Old Bay Seasoning.  Squeeze with lemon and lay some lemon slices over the salmon.
4. Bake in the oven for about 20 minutes or until just opaque in the center.  Serve plain or with extra lemon and some rice.

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