Citrus Baked Salmon

• 3 heads baby fennel, trimmed, fronds reserved, thinly sliced
• None None Olive oil
• 1 1/3 lbs skinless salmon fillet
• 1/4 cup white wine
• 1 None orange, peel finely grated and orange juiced
• 1 None lemon, peel finely grated and lemon juiced
• 1 tbsp honey
• 2 cloves garlic, thinly sliced
• 1 tsp yellow mustard seeds, toasted
• 1 tsp fennel seeds, toasted
• 6 tbsp (3/4 stick) cold butter, cubed
• None None Couscous, to serve
• None None Mint leaves, to garnish

1. Preheat the oven to 250u0b0F. Arrange the fennel in a single layer on baking pan. Drizzle with oil and season to taste. Place salmon on the fennel.
2. Mix the wine, grated peels and juices, honey and garlic in a small bowl. Spread on the salmon. Sprinkle with the combined seeds. Cover salmon loosely with foil.
3. Bake for 35-40 mins until just cooked through. Transfer salmon to a plate. Remove fennel with a slotted spoon to a plate. Keep warm. Strain cooking juices into a small saucepan and simmer for 3-5 mins until reduced. Whisk in butter, 1 piece at a time, until smooth.
4. Spoon couscous onto serving plate. Top with flaked salmon and fennel and drizzle with the sauce. Garnish with the chopped fennel fronds and mint leaves.

baby fennel, olive oil, salmon fillet, white wine, orange, lemon, honey, garlic, fennel seeds, cold butter, couscous, mint leaves

Taken from recipes-plus.com/api/v2.0/recipes/20833 (may not work)