Citrus Salmon with Fennel, Citrus and Mint Slaw
This citrus salmon with fennel, citrus and mint slaw will quickly become a go-to weeknight dinner, impressive dinner party main course and date night favorite. It’s simple, delicious, and such a show stopper.
Recipe by Candice Walker
Candice Walker is the voice behind Proportional Plate, a food blog where weekly meal planning couldn’t be any simpler. She teaches how to meal plan seasonally to reduce waste, minimizing kitchen time so you can enjoy all the other important things in your life!
Ingredients
- 1 ½ lb. coho salmon
- 2 oranges
- 1 lemon, zested and thinly sliced
- 1 lime, zested and thinly sliced
- 1 bulb Andy Boy fennel
- 1 bunch mint, stemmed
- 1 Tbsp honey
- avocado oil
- salt and pepper
Directions
1. Preheat your oven to 350F.
2. Zest one of your oranges. Cut the zested orange in half. Thinly slice one half, and juice the other half into a medium bowl. Segment your other orange. Place your orange segments in the medium bowl with the juiced orange.
3. Remove the fennel fronds from the fennel bulb, and chop up the fronds. Thinly slice the rest of your fennel on a mandolin. Add both the fronds and the thinly sliced fennel to your bowl with the orange segments.
4. Add your mint leaves to the citrus fennel slaw, chopping or tearing the larger leaves. Drizzle with 1 Tbsp of honey, lemon zest, lime zest, and season with salt and pepper to taste. Mix well and set aside.
5. Place your salmon skin side down on a baking sheet. Lightly drizzle with avocado oil, season with salt and pepper, and then lay your thin citrus slices on the salmon. Flip the salmon over so it is skin side up with the citrus on the bottom. Bake 16-22 minutes, depending on the thickness of your salmon. You will know it is ready when the skin easily peels off in one piece. Also, it should easily flake when you cut into the thickest part of the filet.
6. Remove the salmon skin, top with fennel slaw, and serve immediately.
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