Name: Salmon with Spicy Roasted Fennel, Grapefruit, Pecan & Date Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 6 fennel bulbs; 3 cloves garlic; 6 grapefruits; 1 small bunch green onions (scallions); ¾ cup medjool dates, pitted; ¾ cup pecan halves; 1.02 kg salmon fillet; apple cider vinegar; black pepper; crushed red pepper; Dijon mustard; extra virgin olive oil; honey; salt; soy sauce

Salmon with Spicy Roasted Fennel, Grapefruit, Pecan & Date SaladSalmon with Spicy Roasted Fennel, Grapefruit, Pecan & Date Salad — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

6 fennel bulbs

3 cloves garlic

6 grapefruits

1 small bunch green onions (scallions)

¾ cup medjool dates, pitted

¾ cup pecan halves

1.02 kg salmon fillet

apple cider vinegar

black pepper

crushed red pepper

Dijon mustard

extra virgin olive oil

honey

salt

soy sauce

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce.

Trim and cut green onions crosswise into thin pieces. Place half in a large bowl. (Reserve remaining green onions for serving.)

Peel and mince garlic. Add to the bowl with the green onions along with soy sauce and spices. Stir to combine the marinade.

Pat the salmon dry with paper towels and add to the bowl with the marinade. Turn to coat and set aside.

Trim off root end and stalks of the fennel, leaving only the white bulbs. Halve fennel bulbs lengthwise, then slice each half into ½-inch thick wedges. Transfer to a large baking sheet pan, drizzle with oil, then season with salt and pepper. Toss to coat and spread out in an even layer.

Place fennel in the oven (it doesn't have to be fully heated) and roast, tossing halfway, until golden and tender, about 20 minutes. Remove from oven.

Meanwhile, place oil, honey, vinegar, Dijon, and spices in another large bowl. Whisk to combine the dressing.

Cut off skin and white pith from the grapefruits; halve and slice crosswise into thin half-moons. Remove any visible seeds, add to the bowl with the dressing, and set aside.

Arrange salmon on another large baking sheet. Add to the oven and roast until salmon is opaque and cooked through, 10-12 minutes. Remove from oven.

Meanwhile, roughly chop dates and pecans. Add both to the bowl with the dressing.

Just before serving, transfer roasted fennel to the bowl and stir to combine the salad.

To serve, divide salmon and salad between plates. Top salmon with reserved green onions and enjoy!

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