Honey Sesame Salmon with Fennel, Clementines and Zhong Sauce


Prep time 10mins
Cook time 20mins
Serves or Makes: 4


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⠀


  • Step 1

    Preheat oven to 300F degrees.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.