Orange-glazed salmon with roast fennel and quinoa

Ingredients

For 1 serving

• Salmon fillet140 g
• Fresh orange juice80 ml
• Honey1 teaspoon
• Fennel200 g
• Quinoa50 g
• Extra virgin olive oil8 g
• Thymeto taste
• Saltto taste
• Black pepperto taste

Contains: fish,

In season: November – March

Method

1. Preheat a conventional oven to 200 °C. Wash the fennel, trim the base and cut into thin wedges; toss in a tray with the oil, thyme and salt.
2. Roast the fennel for 25 minutes, until tender and golden at the edges.
3. Meanwhile rinse the quinoa, put it in a small pan with twice its volume of water and a pinch of salt, bring to the boil and cook covered over low heat for 15 minutes, until the water is absorbed.
4. In a small pan simmer the orange juice with the honey over medium heat for 5 minutes, until reduced to a syrupy glaze that coats the spoon.
5. When the fennel has 12 minutes left, put the salmon, seasoned with salt and pepper, in a corner of the tray, brush it with half the glaze and bake; brush again halfway, until glossy and just flaking in the centre.
6. Serve the salmon with the fennel and quinoa, pouring over any remaining glaze.