Gout Book.docx

4422 .. OORRAANNGGEE--GGLLAAZZEEDD RROOAASSTTEEDD SSAALLMMOONN AANNDD FFEENNNNEELL (^)
This delicious recipe takes about 20 minutes of prep time and 40 minutes of cooking
time for a total of 1 hour of your time, yielding you 4 to 6 servings.
Ingredients:
2 to 3 navel oranges
2 tablespoons Olive Oil, plus some for the baking pan
1 1/2 teaspoons salt
2 large bulbs fennel
1 large salmon fillet (2 to 2 1/2 pounds)
How to prepare:
 Preheat the oven to 400°F.
 Coat a 16 x 10-inch baking pan with oil.
 Grate 1 tablespoon orange zest.
 Squeeze oranges to get 1/2 cup juice.
 In a small bowl whisk the zest, juice, oil, and salt.
 Trim the fennel.
 Mince about 2 tablespoons of the feathery leaves; set aside. (The remaining leaves
may be reserved for salads or other recipes.)
 Cut bulbs lengthwise into quarters.
 Cut out and discard the cores.
 Cut the fennel into thick slices.
 Place the fennel in the baking pan.
 Drizzle with half of the juice mixture.
 Toss to coat.
 Place in the oven for about 20 minutes, stirring occasionally, or until lightly browned.
 Remove the pan from the oven.
 Clear a space in the center and lay the salmon diagonally in the pan, skin side down.
 Drizzle with the remaining juice mixture.
 Spread to coat the fish.
 Place in the oven and roast for about 15 minutes, or until the salmon is opaque in
the center.