Roasted Salmon with Fennel and Orange
Prep Time: 10 minutes Cook Time: 25 minutes Yield: 2 portions
- 2 5-7oz salmon filets
- 1 large Navel Orange, sliced thin
- 2 Tbs butter, room temperature
- Salt and pepper
- Fresh Thyme, Dill, and/or Tarragon
- ½ cup + a heavy pinch Witt’s Pickles Orange Fennel
- Preheat your oven to 450F. Arrange two rows of orange slices in the bottom of an oven safe skillet, reserving about 4 slices.
- Lightly salt and pepper the filets on all sides, and top each with half of the butter, and a couple of orange slices. Place the filets on top of the orange slices and cover loosely with the fresh herbs.
- Once the oven has reached temperature, roast the salmon for 10-15 minutes depending on your preferred doneness (Fresh, high-quality fish can be nearly sushi grade, and unlikely to be an issue if left rare).
- Carefully remove the hot pan from the oven and move the orange-salmon-herb stacks to a platter and loosely cover with foil. Add the half cup of fennel to the pan, and allow the residual heat to warm it through and crisp the edges.
- Remove the foil tent, herbs, and top layer of oranges from the salmon, and move the salmon to the serving plate. Top with the sautéed Witt’s Pickles Orange Fennel, and a little of the raw pickled fennel.