Honey Sesame Salmon with Fennel, Citrus, and Zhong Sauce
Perfectly flaky, silky salmon can be on your dinner table in under 35 minutes. Overcooked salmon will completely turn you off from eating any kind of fish, it’s like eating sawdust. Personally, I prefer the low-and-slow method of cooking salmon to the quick-cooking methods (such as broiler or pan searing). It allows you to work on other things while the fish gently cooks in the oven, and you don't run the risk of overcooking it- or risk the filet falling apart because the skin stuck to the pan! It may not be as fast, but you have more wiggle room and will have perfectly cooked salmon every time. The cooking time can increase to 18-20 minutes depending on the thickness of your salmon filet, but that’s plenty of time to get a pot of rice started or a salad to go along with your baked fish. If you’re dreading the idea of turning on your oven in the middle of summer, I hope the bright and refreshing fennel salad will be enough to change your mind! It’s really the star of the whole dish. As you toss the salad, the juices from the citrus combine with the rice wine vinegar and salt to slightly pickle the shallots and thinly sliced fennel and The Fly by Jing Zhong Sauce takes this dish to new heights with its spice, umami and funk!
For the Salmon
- 1 1/2 pounds center-cut salmon filet
- 1 teaspoon kosher salt
- 1 1/2 tablespoons honey
- 1 tablespoon toasted sesame oil
- 2 tablespoons toasted sesame seeds
For Fennel Clementine Salad
- 1 fennel bulb, quartered and thinly sliced on a mandolin
- 1 clementine, small grapefruit, or small orange, peeled and segmented
- 1 small shallot, peeled and thinly sliced into rings
- 3 radishes, thinly sliced on a mandolin
- 2 tablespoons rice wine vinegar
- 2 teaspoons Fly by Jing Zhong Dumpling Sauce
- Kosher salt, to taste
- Fennel fronds, for garnish⠀
Preheat oven to 300F degrees.
Pat salmon filet dry using paper towels and season with kosher salt. Whisk together honey and sesame oil in a small bowl, then liberally brush mixture over salmon. Sprinkle with toasted sesame seeds and bake for 18-20 minutes or until the center of the salmon filet reaches 130F degrees. Let rest for at least of 5 minutes.
While salmon cooks, add sliced fennel, clementine segments, shallots, and radishes to a large bowl. Toss to combine and season with rice wine vinegar and salt.
Once salmon has rested, place onto a serving platter and top with fennel salad. Drizzle Fly by Jing Zhong Sauce to taste and garnish with fennel fronds.