Ginger Baked Salmon with Grapefruit and Fennel

Ingredients

Contains: soy, fish, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 whole Ruby Red Grapefruit (peeled And Sectioned With Membranes Removed)
• 1 Tablespoon Granulated Sugar
• 2 cups Fennel Bulb Sliced 1/4" Thick Cut Across The Grain
• 8 ounces, weight Salmon Fillets (Cut Into 4 Ounce Fillets)
• 2 Tablespoons Ginger Root Grated Finely
• 3 Tablespoons Low Sodium Soy Sauce
• 1 Tablespoon Sesame Seed Oil

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Peel the grapefruit and cut out the sections, removing all membranes. Squeeze any juice from the membranes into a small bowl and reserve it. Toss the sections with the sugar and set aside.

2. Preheat the oven to 425°F (220°C) and line a baking dish or sheet pan with foil.

3. Mix the grated ginger, soy sauce, and about half of the sesame seed oil in a small bowl.

4. Toss the sliced fennel with the remaining sesame seed oil and spread it in the baking dish.

5. Place the salmon fillets on top of the fennel and spoon the ginger and soy mixture over the fish.

6. Bake for about 6 minutes, until the thickest part of the salmon reaches 145°F (63°C) and the flesh flakes easily.

7. Stir the reserved grapefruit juice into the pan juices. Serve the salmon and fennel with the sugared grapefruit sections spooned over the top.