Oven-Baked Salmon Fillets on Orange-Fennel Vegetables

Ingredients

• 4 salmon fillets (175 g each)
• 2 oranges
• 4 juniper berries
• iodized salt, freshly ground black pepper
• 1 tsp fennel seeds
• 3 bulbs fennel
• 2 tbsp butter
• 2 tsp hazelnut oil
• 400 ml vegetable stock
• 100 ml dry white wine
• aluminum foil

Instructions

1. 1.

   Wash an orange thoroughly, dry it, peel thin strips of zest, then peel the orange in thick segments removing the white pith and slice into rounds. Crush juniper berries, 2 peppercorns, and fennel seeds coarsely in a mortar. Rinse salmon, pat dry, place in a baking dish, and sprinkle with the spice mixture.

2. 2.

   Place half of the orange slices on top. Cover and marinate for about 2 hours. Trim fennel, remove the tough core, slice thinly. Heat butter and oil in a pan, sauté fennel for about 5 minutes until tender, seasoning with salt and pepper.

3. 3.

   Lift salmon from the baking dish. Distribute fennel and oranges around it. Place salmon fillets on top, season with salt, pour vegetable stock and wine over. Cover with aluminum foil and bake at 200°C for about 20 minutes. Remove foil and bake another 5 minutes. Serve with wild rice mix.