Baked Salmon with Roasted Fennel and Radish Salsa

By • March 21, 2014 0 Comments

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Baked Salmon with Roasted Fennel and Radish Salsa

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


Serves 2

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
  1. Preheat your oven to 400 degrees. Place the salmon fillet, skin down, in a baking pan measuring about 9" by 11".
  2. 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.
  3. Bake for 20 minutes, maximum. Add the radish and fennel salsa to the pan, and mix in with the reduced, baked sauce.
  4. 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
  1. 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.
  2. 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.
  3. 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.

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