Orange-Fennel Salmon

If you look back through Step by Step in the Kitchen, you realize that I have a love and appreciation for salmon.



First there was Sante Fe Salmon with Brussels sprouts, Philly Cooking Creme and tomatoes.

Next came Salmon with curry, lemon, sesame oil and Greek yogurt.

Finally, there was a Stir Fry Salad with mesclun (mixed greens), olives, spinach, zucchini slices, green beans, scallions, tomatoes and, of course, salmon.

Today’s salmon offering is an adaptation of a recipe from Jaden Hair of Steamy Kitchen ~ Miso Salmon with Orange and Fennel


If you’ve never eaten fennel, give it a try. If you can find it at a Farmers’ Market, that’s even better. Nothing from the supermarket will taste as good as produce from a Farmers’ Market.

Jaden’s recipe includes ingredients for four salmon fillets. I was just feeding myself, so I made slight changes in amounts and enjoyed an easy delicious dinner--protein, vegetables and fruit all in one dish. That means I placed one fish fillet in a zip top plastic bag and marinated it for (at least) one hour with 1/2 tablespoon miso paste*, 1 teaspoon honey, 2 teaspoons white cooking wine, and just a bit of freshly grated ginger root.

While the oven preheated to 375-degrees Fahrenheit, I washed one orange and one fennel bulb. Slicing them as thin as possible, I placed them on a foil-lined pan and topped them with the salmon. I baked this dish for about 15 minutes.

(I threw away the marinade which should not be saved or reused!).

You can place fennel fronds (“leaves) on the salmon when serving for a beautiful garnish. I, on the other hand, wanted them there during the cooking, hoping they would heighten the lovely combination of flavors.

I was really pleased with the Orange-Fennel Salmon which I served with a salad of mixed greens and cooked broccoli topped with Thousand Island Dressing.

(*I used Miso Master Organic Tradition Soy Paste)


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