Ingredients

• 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 one lemon and one orange, including the pulp of the 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
  

• 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 (or any type of radish you have)
  
• 2 tablespoons olive oil
  
• salt and pepper for seasoning
  
• a few extra squeezes of lemon and orange juices