Citrus-Glazed Salmon

Name: Citrus-Glazed Salmon
Prep time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 1 1/2 lb. fennel bulbs; 1 small all-purpose potato; 1 1/4 c. fresh orange juice; 1/4 tsp. lower-sodium soy sauce; 4 center-cut salmon fillets; salt and pepper; 1 tbsp. margarine or butter

Published: Jan 4, 2011

Yields:

Prep Time:

15 mins

Total Time:

45 mins

Cal/Serv:

420

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This sweet and savory salmon dish tempts every part of the palate with a mélange of perky winter flavors.

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Ingredients

1 1/2 lb. fennel bulbs
1 small all-purpose potato
1 1/4 cups fresh orange juice
1/4 tsp. lower-sodium soy sauce
4 center-cut salmon fillets
salt and pepper
1 Tbsp. margarine or butter

Directions

1. Step 1Preheat oven to 300 degrees F. Line 15 1/2-inch by 10 1/2-inch jelly-roll pan with foil; grease foil.
2. Step 2In 4-quart saucepan, combine fennel and potato. Add enough cold water to cover. Cover, heat to boiling on high, then reduce heat to low. Simmer 18 to 22 minutes or until vegetables are tender when pierced with tip of knife.
3. Step 3Meanwhile, in 4-quart saucepan, heat juice to boiling on high. Boil 10 minutes or until reduced to 1/2 cup. Stir in soy sauce and boil 1 minute longer.
4. Step 4While fennel and juice cook, season flesh side of salmon with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Arrange salmon in single layer in prepared pan, skin side up. Roast 12 to 18 minutes or until paler in color and knife pierces easily through side. Carefully peel skin off salmon and discard.
5. Step 5Drain fennel and potato and transfer to food processor with knife blade attached. Add margarine, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Puree until smooth. Divide among serving plates.
6. Step 6Arrange salmon skin side down on top of fennel puree and spoon orange glaze over. Garnish with fennel fronds and serve immediately.