Saumon aux agrumes

Ingrédients

• 1 medium Fennel Bulb (– thinly sliced (SEE NOTES))
• 1 whole Blood Orange (– thinly sliced & seeds removed)
• 1 whole Lemon (– thinly sliced & seeds removed (SEE NOTES))
• 4 Sprigs Fresh Thyme
• 1 whole Red Chile or Serrano Chile (– thinly sliced)
• 4 (6 ounce) Salmon Filets (- skin on (preferably center cut) (SEE NOTES))
• 1/4 cup + 1 TBS Honey (- DIVIDED)
• 3 TBS Orange Juice
• 3 TBS Lemon Juice
• 1/2 tsp EACH: Chili Powder and Cumin
• 3 TBS Extra Virgin Olive Oil (- DIVIDED)
• Sea Salt, Ground Black Pepper (- to taste)
• Optional Garnishes: Micro Greens, Scallions, Crushed Red Pepper Flakes, Arugula

Préparation

1. 1

   Preheat oven to 400 degrees. Lightly spray a 9x13-inch baking dish with non-stick cooking spray.

2. 2

   Make Citrus Marinade: Make the Citrus Marinade: In a small bowl, whisk together 1/4 cup of honey, orange juice, lemon juice, chili powder and cumin. Reserve 2 tablespoons of the mixture and set aside to use as a glaze/sauce. Add 2 tablespoons of oil to the marinade and whisk together. Place the salmon in a large resealable bag and pour in the citrus marinade. Transfer the bag of salmon to the refrigerator and let it sit in the citrus for 20 minutes. (SEE NOTES)

3. 3

   Prep Citrus: Meanwhile, prep veggies and citrus: Thinly slice the fennel, orange, lemon and chile peppers. Be sure to remove and discard the seeds from the citrus.Toss the fennel, orange slices, lemon slices, thyme, and chile in the pan. Toss with 1 tablespoon of oil and season with sea salt and pepper. Spread the fennel and citrus mixture out across the prepared pan to create a “bed” for the salmon.

4. 4

   Arrange salmon in pan: Remove the salmon from the bag and place it, skin side down, on top of the fennel mixture. Use a pastry brush to apply the excess citrus marinade to the top of the salmon. Then, season everything generously with sea salt and pepper.

5. 5

   Slow Roast in Oven: Slow Roast the salmon in the oven for 15-25 minutes, or until fish is cooked and flakes easily with a fork. (SEE NOTES)Meanwhile, add the remaining tablespoon of honey to the reserved sauce and whisk to combine.

6. 6

   Serve Citrus Salmon: Serve: Remove from salmon from the oven, drizzle with reserved citrus-honey sauce and top with desired garnishes. Enjoy!