Salmon with Citrus

For the marinade:

• 1 1/2 tsps fennel seeds
• 1 1/2 tsps coriander seeds
• 1/4 cup finely chopped fresh cilantro
• 1 tsp minced ginger (fresh)
• 1/3 cup extra virgin olive oil
• 2 tsp honey
• 1 1/2 tsp dijon mustard
• 1 tsp white wine vinegar
• 1 tbsp fresh orange juice
• 1/2 tsp kosher salt

For the salmon:

• 1 1/4 lb salmon fillet (skin removed, center cut prefer) 
• 2 oranges, divided
• 1 bulb fennel, cored and thinly sliced (fronds reserved for garnish, optional)
• 4 shallots, thinly sliced
• 1 blood orange

For the marinade:

1. In a small nonstick skillet, over medium heat, toast the whole spices (fennel and coriander), tossing and shaking the pan often just until fragrant, about three minutes. Remove and crush in a mortar and pestle, or use a coffee grinder to pulse until just ground.
2. Add the seeds to a bowl along with all other marinade ingredients from the cilantro through to the salt. Mix well to combine.

For the salmon:

1. Preheat the oven to 325ºF.
2. Place the salmon in a baking dish or a bowl. Pour about 1/3 of the marinade mixture over the salmon and let sit while you prepare the rest.
3. Slice one orange and place in the bottom of a baking dish. Cut the other orange in half and set aside.
4. Place the fennel slices and shallots on top of the orange slices. Squeeze the juice from the cut orange over top of the fennel/shallots and then season with a good pinch of salt. Dollop about 1/3 of the marinade mixture over top.
5. Transfer to the oven and bake for 15 minutes.
6. Remove the baking dish and place the salmon on top, season with a small pinch of salt.
7. Thinly slice the blood orange and scatter around the salmon. Transfer to the oven and bake for 25 to 35 minutes, until cooked through to your liking, depending on thickness. See notes.
8. Remove the baking dish and lightly break apart the salmon. Serve the fennel/shallot mixture with the salmon pieces. Drizzle the remaining marinade over top and season with flaky salt if needed. Enjoy!