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⠀

Method

• 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.