Citrus–Marinated Salmon with Fennel Cream/Salmone agli agrumi con crema di finocchio

Orange and salmon are a match made in heaven. The sweet citrus flavors combine with the rich, oily textures in the salmon for a healthful dish that seems too decadent to be good for you. Fennel and yogurt are two popular Mediterranean ingredients that are as virtuous as they are delicious.

2 tablespoons (30 ml) extra-virgin
olive oil
¼ cup (60 ml) orange juice
½ teaspoon unrefined sea salt or salt
Freshly ground pepper
4 salmon fillets (4 ounces, or
115 g, each), skin-on
1 fennel bulb, thinly sliced
(reserve fronds)
½ sweet onion, thinly sliced
1 cup (230 g) plain Greek yogurt
2 oranges, 1 zested, 1 thinly sliced
Yield: 4 servings

Mediterranean Tradition
Fennel, known to be a digestive aid, is often eaten raw in salads,
braised, or roasted as in recipes such as this one. Its seeds are also
used as a spice and boiled to make soothing after-dinner teas.