Grilled Salmon with Orange-Fennel Sauce
by Jonathan Lindenauer, Bon Appétit Chef de Cuisine
8 SERVINGS
| Orange-Fennel Sauce/ | |
| ˝ | fennel bulb, thinly sliced |
| 1 | medium onion, thinly sliced |
| 1 | carrot, thinly sliced |
| 2 | garlic cloves, thinly sliced |
| 1˝ | tablespoons sugar |
| 4 | cups orange juice |
| 6 | parsley stems |
| 4 | sprigs fresh thyme |
| 2 | fresh bay leaves |
| 8 | peppercorns |
| Butter, to taste | |
| Lemon juice, to taste | |
| Salt and pepper, to taste | |
| Grilled Salmon/ | |
| 8 | 2-ounce pieces of salmon, skin off |
| Salt and pepper | |
Orange-Fennel Sauce/
Sauté the fennel, onion, carrot and garlic over medium-high heat until lightly golden. Add sugar and sauté 5 more minutes until the mixture is golden and reduced by 2/3. Add juice, herbs and peppercorns and bring to a boil.
Turn down the heat to medium and reduce by ˝ to a sauce consistency. Strain through a sieve and return to heat in fresh saucepan. Finish with butter, lemon juice, salt and pepper and set aside.
Grilled Salmon/
Season salmon with salt and pepper to taste. Grill for 3 minutes a side for medium doneness. Top with Orange-Fennel Sauce and serve.
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