This is a combination of two different Bon Appétit recipes plus some add-ins. It’s fresh, flavorful and healthy! Below are the original recipes followed by my mash-up. Enjoy!
¼ cup fresh Orange Juice
1 tablespoon White Wine Vinegar
2½ teaspoons Honey
1½ teaspoons finely grated & peeled Ginger
Pinch of Kosher Salt
3 large Red Plums, cut into thin wedges
½ small Fennel Bulb, thinly sliced
1 Serrano Pepper, thinly sliced
3 Kumquats, thinly sliced (orange, tangerine, blood orange, whatever you can find)
1 2lb Salmon Fillet; preferably center cut
Olive Oil, Toasted Sesame Seeds, and Fennel Fronds (for serving)
Whisk orange juice, vinegar, honey, ginger, and salt in a medium bowl. Toss plums, fennel, serrano and kumquat with the dressing in a 3-qt. baking dish; season with salt and pepper.Preheat oven to 275°. Season salmon with kosher salt and place on top of fennel mixture. Pour oil over. Roast until salmon is just cooked through (the tip of a knife will slide through easily and flesh will be slightly opaque), 30–40 minutes for medium-rare.
Serve salmon on top of the fennel, plum mixture and make sure to drizzle every dish with juice from the pan. Top with a little more olive oil, toasted sesame seeds and fennel fronds.
Wine Pairing: Rosé
ARGAUX Selection: 2015 Domaine Saint-Ser Rosé