Blood Orange-Glazed Salmon Fillets

Blood Orange Glazed Salmon Fillet Photo: Alan Gillard Photography

BLOOD ORANGE-GLAZED SALMON FILLETS ON BRAISED
FENNEL WITH VERJUS
SERVES 6

SALMON
6 x 100g salmon fillets
flaky sea salt and 3 grinds black pepper
Preheat the oven to 200°C.
Place the salmon onto a baking tray lined with
baking paper. Brush with the blood orange glaze
and then season with salt and pepper. Place into
the oven for 5-6 minutes, or until almost cooked
through. Remove from the oven and brush again
with the blood orange glaze. Set aside to rest -
it will continue to cook.

BLOOD ORANGE GLAZE
150ml verjus
75ml runny honey
½ tsp flaky sea salt
juice of 1 blood orange (or substitute with a
navel orange)
Heat the verjus and honey in a small saucepan
over medium-low heat until reduced and syrupy.
Add the salt and orange juice and continue to
reduce until it becomes syrupy again (adding the
orange juice later makes for a far more orangey
taste). Set aside to cool. This glaze can be kept in
the fridge for up to 3 weeks

BRAISED FENNEL WITH VERJUS
2 medium-sized firm fennel bulbs, fronds
reserved for the garnish
80ml verjus
30g butter
¾ tsp flaky sea salt
3 grinds black pepper
zest of 1 orange
Preheat the oven to 180°C.
Slice each fennel bulb into six pieces through the
root so it holds its shape. Place into an ovenproof
dish, drizzle over the verjus and dot each piece
with a little of the butter. Season with the flaky
sea salt and black pepper and grate over the
orange zest. Cover the fennel with baking paper
and then seal the dish tightly with foil.
Bake for 30-35 minutes, or until the fennel
is tender. Remove the foil and baking paper
and cook for a further 10-15 minutes, or until
the sauce has reduced and glazes the fennel.
Remove from the oven and keep warm. This
can be cooked in advance and reheated just
before serving. . . . continues overleaf
This seems like quite a process but all of the components can be made in
advance so it's perfect for a dinner party. The glaze also works as a salad
dressing - just add your favourite extra-virgin olive oil and you have a
wonderful fruity dressing. This dish is light and utterly delicious.

TO PLATE AND SERVE
watercress, to serve
lemon-infused olive oil, to drizzle
Put a couple of pieces of the braised fennel onto
six warmed plates. Top with a piece of the salmon
and then spoon around the rest of the glaze as
a sauce. Scatter over some fennel fronds and
watercress along with a drizzle of lemon-infused
olive oil. Serve immediately.