The Confident Kitchen Series

DOUBLE DUTY RECIPES

This post will focus on a double duty recipe called Orange Glazed Roasted Salmon with Orange Fennel Salad that is quick to prepare, flavourful and refreshing. Fennel and citrus pair very well with fish.The recipes feature oranges beautifully. As an additional bonus, these recipes are gluten free, grain free, dairy free and refined sugar-free.

ORANGE GLAZED ROASTED SALMON with ORANGE FENNEL SALAD

CHEF TALK: It is surprising what one orange can do to perk up a salad or entrée – and, in this recipe, both! Orange sections are added to shaved fennel to make a light, refreshing salad. The juice and zest of the orange are used to glaze salmon. You will need to cut the oranges first (often called supreme) over a small bowl to capture any juice which is then used for the salmon glaze. Save the fronds of the fennel for garnish. Substitute Steelhead Trout or any other favourite fish.

ORANGE GLAZED ROASTED SALMON with ORANGE FENNEL SALAD

INGREDIENTS:

For the Fennel Orange Salad:

• 1 medium to large orange, cut into supreme sections
• 1 small fennel bulb, halved, cored, & shaved thinly
• 1 Tbsp. Honey or more to taste
• 3 Tbsp. olive oil
• Salt and pepper to taste
• 1/2 teaspoon poppy seeds, optional

For the Glazed Salmon:

• 2 Tbsp. olive oil
• 4 x 1-inch thick, skin-on salmon fillets (5 oz. each)
• Zest of orange (from above)
• 2 Tbsp. orange juice (or orange juice concentrate)
• 1/2 teaspoon kosher salt or to taste
• Freshly ground black pepper

Garnish: reserved fennel fronds

ORANGE GLAZED ROASTED SALMON with ORANGE FENNEL SALAD

METHOD:

1. Preheat your oven to 400^oF (205^oC). Line a rimmed baking sheet with parchment paper. Set aside.
2. In the meantime, zest the orange and set the zest aside for the salmon.
3. On a cutting board, cut a small slice off the top and bottom of the orange. Place the orange, one of the cut sides down, on a cutting board. Using a small, sharp paring knife, slide the knife between the peel and the flesh of the orange from top to bottom, removing the peel. Continue around the orange until all the peel has been removed. Discard the peel.
4. Over a small bowl, take the orange in your hand and use the knife to cut the orange carefully in between the flesh and the membrane, reserving any accumulated orange juice in the bowl to use for the salmon glaze.
5. Shave the fennel and set aside in a medium-size bowl.
6. Combine the salad ingredients (orange sections, honey, oil and seasoning). Keep chilled.
7. Arrange the salmon fillets skin side down on the baking sheet. Drizzle with olive oil and orange juice or concentrate. Sprinkle the salmon with zest, salt and pepper.
8. Roast the salmon until just cooked through. Brush the salmon occasionally during the roasting process with the cooking juices. (Roasting will take 10 to 15 minutes, depending on the thickness of the fish. Do not overcook. Brush any remaining glaze on the salmon.
9. Mound some of the salad in the middle of a plate and surround the orange sections onto one side. Place the salmon fillet on the side or on top of the salad.
10. Garnish with the reserved fennel fronds. Enjoy!

NOTES:

• Shave the fennel using a mandolin, V-slicer or vegetable peeler, or slice the fennel very thinly with a knife.

WINE PAIRING:

• This dish pairs very well with Sauvignon Blanc or Pinot Noir

“It’s better to get the nutrients for healthy skin from food, not supplements.

Salmon, walnuts, blueberries, spinach… lots of my favourite foods happen to be amazing for skin too.”

Gail Simmons

Another Urb’n’Spice Double Duty Recipe:

Recipe 1:  Lemon Potatoes

Recipe 2:  Roasted Potato Salad with Crispy Bacon and Chives

More Urb’n’Spice Gluten-Free Recipes and Techniques:

Gluten-Free Tips and Techniques (including a recipe for Italian Almond Macaroons)

Sausage & Potato “No Bread” Stuffing

Sweet Potato Pancakes

Urb’n’Spice Books:

Chocolate Desserts Cookbook Series

Further Resources:

Orange Supreme Technique

Mandolin or V-Slicer

Drop me a line if you give this double duty recipe for ORANGE GLAZED ROASTED SALMON with ORANGE FENNEL SALAD a try by leaving me a comment below with your feedback or on Instagram. You can find me on social media – just be sure to tag @urbnspice and #urbnspice so I’m sure to see it. Enjoy!

 

Denise Paré-Watson

The Urbnspice Chef

Follow me on Social Media:

Urbnspice Facebook Page (If you like what you see here, please LIKE my page) 

Urbnspice is on Twitter    

You will find lots of fun boards on Pinterest  

I am also on Instagram