Categories: dinner, seafood

Ingredients

• 1 1/2 pound(s) fennel bulbs, trimmed and chopped, fronds chopped and reserved for garnish
• 1 small (6- to 8-ounce) all-purpose potato, peeled and chopped
• 1 1/4 cup(s) fresh orange juice
• 1/4 teaspoon(s) lower-sodium soy sauce
• 4 (6 ounces each) center-cut salmon fillets
• Salt and pepper
• 1 tablespoon(s) margarine or butter
• Read more: Citrus-Glazed Salmon Recipe - Good Housekeeping
• Follow us: @goodhousemag on Twitter | GOODHOUSEKEEPING on Facebook
• Visit us at GoodHouseKeeping.com

Directions

1. Preheat oven to 300 degrees F. Line 15 1/2-inch by 10 1/2-inch jelly-roll pan with foil; grease foil.
2. In 4-quart saucepan, combine fennel and potato. Add enough cold water to cover. Cover, heat to boiling on high, then reduce heat to low. Simmer 18 to 22 minutes or until vegetables are tender when pierced with tip of knife.
3. Meanwhile, in 4-quart saucepan, heat juice to boiling on high. Boil 10 minutes or until reduced to 1/2 cup. Stir in soy sauce and boil 1 minute longer.
4. While fennel and juice cook, season flesh side of salmon with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Arrange salmon in single layer in prepared pan, skin side up. Roast 12 to 18 minutes or until paler in color and knife pierces easily through side. Carefully peel skin off salmon and discard.
5. Drain fennel and potato and transfer to food processor with knife blade attached. Add margarine, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Puree until smooth. Divide among serving plates.
6. Arrange salmon skin side down on top of fennel puree and spoon orange glaze over. Garnish with fennel fronds and serve immediately.

7. Read more: Citrus-Glazed Salmon Recipe – Good Housekeeping

8. Follow us: @goodhousemag on Twitter | GOODHOUSEKEEPING on Facebook

9. Visit us at GoodHouseKeeping.com

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