Roasted Salmon with Roasted Vegetables or The First Work Day of The New Year

The first work day of the New Year has arrived and it isn’t Monday. Sorry, but this really throws me off. I am a creature of habit and my brain isn’t quite ready to handle this. The good news is that I’ve already passed hump day and I only have two days before the weekend. The bad news is I have so much to do.

I was kind of a slacker over the holidays. Not really though. In the last week we’ve entertained twice. In the last month we’ve had folks over 4 times. It feels good, but I’m tired and that is not a good way to start the new year. I need to start focusing. My brain need to clear out. I’m tired of the haze.

Everyone is busy posting all their reader’s favorites over the last year. Mine are always available on the side bar of the page. You can see that Texas Sheet Cake and my Cream Cheese Pound Cake are tops on the list. Then we can see oatmeal and that is one that can clear my heart. But I need fish to clear my brain. And so it is. Eat this fish, too. Get rid of the haze. Think clean, people. Not just your body, but let’s get that mind clear, too! Well, I guess they are kind of linked in some way…

Manservant tells me that Deepak Chopra told him I’m supposed to rub my belly before I eat to determine how hungry I am. I’m supposed to rate my hunger on a 1-10 scale and then stop before I’m full. Well, we all know that. Jeez. Does this mean if I’m really hungry, I can eat fries and chips? I doubt it. Check what he says out here. Not bad ideas for a new year of positive thinking.

So, I guess this fish dish might work on Deepak’s plan. I think it has most of the colors of the rainbow, but I admit I didn’t count. The orange and fennel flavor is light and luscious. If you think you don’t like fennel, I suggest trying it once. It is slightly sweet with a  hint of licorice and I love it. It is crisp and lively with a savory taste. Check it out. I want to keep those farmers in business!

Feel free to substitute a variety of veggies. I think leeks would be a good sub for the red onions and some cabbage would work if you don’t like fennel. Carrots for tomatoes and you see where I’m going, right? Use what you have and like. This is a simple and quick entree to start a year of healthier eating. I’m rubbing my belly now…I think it feels like a 4. Better start cooking!

Roasted Orange Salmon with Fennel
Serves 4
Ingredients:

• 2 small fennel bulbs sliced into thin wedges
• Fennel fronds chopped
• 1 large red onion, cut into 1/2-inch wedges
• 6 cloves garlic, smashed
• 1 cup cherry or grape tomatoes
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 teaspoons extra-virgin olive oil
• 1 1/2 lb salmon fillet
• 1 orange zested and juiced
• Directions:
• Heat oven to 400° F. In a roasting pan lined with parchment, toss the fennel, onion, garlic, tomatoes, salt and pepper and 2 t of oil. Roast for 20 minutes.
• Move the vegetables to the sides of the pan; place the salmon in the center. Squeeze the orange halves over the salmon. Sprinkle with the remaining salt and pepper, fennel fronds and zest. Drizzle with 1 t of olive oil.
• Return the salmon to oven and roast until it is the same color throughout and flakes easily, 10 to 12 minutes.

I served this with a farro pilaf seasoned with more orange juice and toasted walnuts. Feel free to use this recipe but substitute orange juice for the teriyaki, and leave out the ginger. Feel free to throw in some toasted walnuts and more orange zest.

More good dishes to start the year:

 

Cantonese Steamed Chicken

Meatball Vietnamese Noodle Bowl

Moroccan Fish with Saffron Lime Aioli

White Fish with Mushrooms and Browned Butter

Brazilian Coconut Lime Shrimp Stew

15 Minute Greek Baked Shrimp with Feta


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