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Posted Aug 9, 2017
Slow-Roasted Plum and Fennel Salmon

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.

Plum-Fennel Salad with Honey Ginger Dressing

Slow-Roasted Salmon with Fennel, Citrus, and Chiles

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. Contact us to find your perfect bottle.

ARGAUX Selection: 2015 Domaine Saint-Ser Rosé

Gaux Beyond Your Taste Buds! – Margaux


1 Comment

  1. A Night out Wine Tasting on a Duffy Boat with the Girls •
    October 30, 2017

    […] Pairing: Slow Roasted Plum & Fennel Salmon […]


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