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Author Notes: I like to serve baked salmon a few times a month, and decided to combine some roasted vegetables I had to make a nice salsa to go over the salmon. The sauce that results from baking the salmon is the perfect binder for the roasted, diced up salsa. You can prepare the vegetables a day ahead, or start them about an hour before you prepare the salmon. If you like, add 1/2 cup roasted almonds or pine nuts, and 2 tablespoons chopped parsley to the salsa. —Bevi
For the Baked Salmon
- One 3/4 to 1 lb. salmon fillet, skin left on
- 1 1/2 cups white wine
- zest of 1/2 lemon and 1/2 orange
- juice of 1/2 lemon and 1/2 orange
- 1 1/2 tablespoons maple syrup or agave nectar
- drizzle olive oil
- 2 grindings each of salt and pepper
- 2 cups prepared Fennel and Radish Salsa
- Preheat your oven to 400 degrees. Place the salmon fillet, skin down, in a baking pan measuring about 9" by 11".
- Pour the wine over and around the salmon fillet. Pour the citrus juices over the fillet. Drizzle on the maple syrup or agave nectar in a zigzag pattern over the fillet. Add a small drizzle of olive oil. Top the fillet with the orange and lemon zest, and the grindings of salt and pepper.
- Bake for 20 minutes, maximum. Add the radish and fennel salsa to the pan, and mix in with the reduced, baked sauce.
- Carefully separate the salmon meat from the skin with a long spatula, and place on a serving platter. Spoon the salsa and remaining sauce over the salmon fillet.
For the Roasted Fennel and Radish Salsa
- 1 bulb fennel, quartered, and then halved again, cut through the root so the segments stay intact
- 1 medium to large watermelon radish, chopped into 1 1/2" dice
- 2 tablespoons olive oil
- salt and pepper for seasoning
- Preheat oven to 400 degrees. Place the vegetable in a half sheet baking pan, and add the olive oil and salt and pepper. Mix with your clean hands so all the vegetables are covered with oil.
- Place in the the oven, and roast for about 45 minutes. Flip the vegetables with a spatula at the 20 minute mark, and again 10 minutes later.
- Roast until the vegetables are nicely caramelized. Cool, and then chop the vegetables into 1/2" dice. Mix and set aside. As instructed, add to the baked salmon.
- This recipe was entered in the contest for Your Best Recipe with Salmon