Honey Citrus Salmon
with radicchio, fennel and orange salad
Ingredients
- Orange marmalade (sub any orange or yellow jam) - 1/4 cup
- Lemons - 1/2, zest and juice of
- Tamari - 2 tsp
- Mustard, Dijon - 1 tsp
- Salmon - 1 lb
- Honey - 1 Tbsp
- Homemade honey citrus dressing (ingredients listed separately) - ~1/4 cup
- Fennel bulb, small - 1/2, thinly sliced
- Radicchio (sub red cabbage or baby spinach) - 2 cups, chopped
- Oranges - 2, segments
- Mint, fresh - 10 leaves, torn
- Beans, cannellini or butter (14 oz / 397 g can) - 1 can, drained and rinsed
- Homemade honey citrus dressing (ingredients listed separately) - ~1/4 cup
- Oil, olive - 2 Tbsp
Nutrition Facts
Prep
- Fennel - Slice thinly. If prepping right before cooking, turn on oven and get salmon roasting while continuing with prep. (Can be done up to 4 days ahead)
- Make dressing - Combine orange marmalade, lemon juice and zest, tamari and mustard. (Can be done up to 4 days ahead)
- Radicchio / Oranges / Mint - Prep as directed.
- Beans - Rinse and drain.
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Make
- Heat oven to 425F / 218C. Line a sheet pan with foil and place salmon, skin-side down on top. Pat dry and season lightly with salt and pepper.
- Bake salmon until it flakes easily with a fork, 15 to 25 minutes, depending on thickness of the salmon and your desired doneness (1 ½” / 3.75 cm thick salmon takes about 20 minutes).
- While salmon cooks, divide dressing in half. Whisk first half of dressing with honey and, when salmon is done cooking, drizzle over salmon.
- Whisk second half of dressing with olive oil. Combine fennel, radicchio, oranges, beans and mint leaves. Just before serving, toss salad in dressing.
- Serve salmon with salad on the side and enjoy!
Nutrition Facts
Reviews
Ratings
80 reviews
Really liked how simple and tasty this was. Omitted the fennel and subbed balsamic for maple syrup. Radicchio was a bit bitter but the sweetness helped offset it.
0 HelpfulI loved this!! Made salad with spinach. Definitely have to keep tasting the sauce to get the balance right.
0 HelpfulAccidentally put too much honey in the salmon glaze. It was still delicious. If we make it in the future we'd cut all the salad veggies much smaller.
0 HelpfulI'd give this 2.5 stars if I could. It was tasty, but I think it could have been better! I'm thinking a little dill on the fish and maybe also in the salad. The fish was a bit too sweet with the marmalade and honey, I'd probably leave the honey out next time or use half. Nice fresh meal though and something different from my typical ways of using salmon.
0 Helpful