Citrus Baked Salmon

• 3 heads baby fennel trimmed, fronds reserved, thinly sliced
• olive oil
• 1 1/3 pounds skinless salmon fillet
• 1/4 cup white wine
• 1 orange peel finely grated and orange juiced
• 1 lemon peel finely grated and lemon juiced
• 1 tablespoon honey
• 2 cloves garlic thinly sliced
• 1 teaspoon yellow mustard seeds toasted
• 1 teaspoon fennel seeds toasted
• 6 tablespoons butter cold, cubed
• couscous to serve
• 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.

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

Taken from www.yummly.com/recipe/Citrus-Baked-Salmon-1408933 (may not work)