Orange-Glazed Roasted Salmon and Fennel
A presentation this dramatic deserves a party. Orange-marinated salmon presented under a bed of fennel and spinach linguine will earn a big round of applause.
2 Andy Boy Fennel bulbs cleaned and sliced
2 to 3 navel oranges
2 Tbsp. Extra-virgin olive oil
1 1/2 tsp. salt
2 large salmon fillet (2 to 2 1/2 pounds)
6 oz fresh spinach linguine
2 Tsp. Salt
- To prepare salmon: preheat oven to 400F.
Coat a 6x 10 inch baking dishpan with nonstick spray.
- Grate 1 tablespoon orange zest.
Squeeze oranges to get 1/2 cup juice.
In a small bowl whisk the zest, juice, oil, and salt.
- Trim the Andy Boy Fennel.
Mince about 2 tablespoons of the feather leaves; set aside.
(The remaining leaves may be reserved for salads or other recipes.)
- Cut bulbs lengthwise into quarters.
Cut out and discard the cores.
Cut the fennel into thick slices.
Place the fennel in a baking pan..
Drizzle with half of the juice mixture.
Toss to coat.
- Place in the oven for about 20 minutes, stirring occasionally, or until lightly browned.
Remove the pan from the oven.
- Clear a space in the center and lay the salmon diagonally in the pan, skin side down.
Drizzle with the remaining juice mixture.
Spread to coat the fish.
Place in the oven and roast for about 15 minutes, or until the salmon is opaque in the center.
- To prepare the linguine: While the fennel and fish are baking, set a covered large pot of water over high heat. When the water boils add the linguine and salt.
Cover, return to a boil.
Uncover and boil, stirring occasionally, for about 2 minutes, or until tender.
- Reserve 1/2cup of the cooking water.
Drain the pasta and return to the pot.
Drizzle with just enough of the water to moisten; toss.
- Place the linguine on dinner plates.
Top with the salmon, fennel, and pan juices.