Citrus Baked Salmon - cooking recipe

Ingredients

3 heads baby fennel, trimmed, fronds reserved, thinly sliced
None None Olive oil
1 1/3 lbs skinless salmon fillet
1/4 cup white wine
1 None orange, peel finely grated and orange juiced
1 None lemon, peel finely grated and lemon juiced
1 tbsp honey
2 cloves garlic, thinly sliced
1 tsp yellow mustard seeds, toasted
1 tsp fennel seeds, toasted
6 tbsp (3/4 stick) cold butter, cubed
None None Couscous, to serve
None None Mint leaves, to garnish

Preparation

Preheat the oven to 250\u00b0F. Arrange the fennel in a single layer on baking pan. Drizzle with oil and season to taste. Place salmon on the fennel.
Mix the wine, grated peels and juices, honey and garlic in a small bowl. Spread on the salmon. Sprinkle with the combined seeds. Cover salmon loosely with foil.
Bake for 35-40 mins until just cooked through. Transfer salmon to a plate. Remove fennel with a slotted spoon to a plate. Keep warm. Strain cooking juices into a small saucepan and simmer for 3-5 mins until reduced. Whisk in butter, 1 piece at a time, until smooth.
Spoon couscous onto serving plate. Top with flaked salmon and fennel and drizzle with the sauce. Garnish with the chopped fennel fronds and mint leaves.