Honey Citrus Salmon with Radicchio, Fennel and Orange Salad

The sub title to this post is: someday I’ll have a gas stove top cooking surface and an oven that properly heats/regulates temperature. I now have a thermometer in the oven, but the oven is so temperamental it really makes cooking an extra sensitive adventure.

Another alternate title, Cook Smarts adventures, Week 3, Meal 1.

One of my favorite parts about this meal is that it made going to the grocery store a lot of fun! A)I’ve only purchased fennel seeds and had to google an image of a whole fennel. And B) I had no idea what a radicchio looked like either! Also, this recipe required a trip to two grocery stores due to a non existent supply of mint and radicchio at our normal Kroger stop. New discoveries at the grocery store: win!

Apparently, this is a fennel:

It has a sweet flavor but it’s not sugary. The recipe called for much less than I chopped up, but it was so good, I’d use that much again in the future. I probably needed to do something better about that center piece and it would have been better if I’d broken up the pieces better. All in all, this was a fun and tasty try. They mention that there are things you can do with the long stringy green pieces, but today I was already experimenting enough as it is, maybe that’ll be part of next round’s adventure.

This is a radicchio:

You treat it like a cabbage, you chop it like cabbage, it looks like a cabbage but the color is richer (I think), more of a mauve hue than a red cabbage. Also, it is incredibly bitter. So bitter, we couldn’t eat it. The recipe indicated that you could sub in red cabbage or baby spinach. I think next time I make this dish, I would prefer spinach.

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Had I subbed spinach or anything-but-radicchio, this salad would have been awesome. I liked the orange marmalade dressing, the fennel, the beans and the oranges, I did not like the radicchio.

Remember my persnickety oven? Well, I over cooked the salmon. Oh well, it was still mostly edible. Personally, I thought this meal looked a lot better than it turned out, but that’s my own critique on the meal. Also, even with the results, it was still a lot of fun to try this new recipe. I enjoyed the challenge, the hunt in the grocery stores and trying new dishes! If the salmon were properly cooked, and the spinach replaced the radicchio, I think I would have given this meal an A!

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INGREDIENTS

Honey Citrus Dressing:

  • Orange marmalade (sub any orange or yellow jam) – 1/8 cup
  • Lemons – 1/4, zest and juice of
  • Soy sauce – 1 tsp
  • Mustard, Dijon – 1/2 tsp

Honey Citrus Salmon:

  • Salmon – 1/2 lb
  • Honey – 1/2 Tbsp
  • Homemade honey citrus dressing (ingredients listed separately) – ~1/8 cup

Radicchio, Fennel and Orange Salad:

  • Fennel bulb, small – 1/4, thinly sliced
  • Radicchio (sub red cabbage or baby spinach) – 1 cups, chopped
  • Oranges – 1, segments
  • Mint, fresh – 5 leaves, torn
  • Beans, cannellini or butter (14 oz / 397 g can) – 1/2 can, drained and rinsed
  • Homemade honey citrus dressing (ingredients listed separately) – ~1/8 cup
  • Oil, olive – 1 Tbsp

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