Orange and Fennel Baked Salmon With Fettucine & Capers

Orange and Fennel Baked Salmon With Fettucine & Capers – all images © Juliette Mansour Photography

Day two, I’m still  in the kitchen, remembering the fish and rice meals mom used to make and how the combination of seafood and rice cooked in olive oil would give me comfort. Inspired by that need and my need to play with light and digital photography in the kitchen, I experimented with the flavors of orange, fennel and salmon in parchment.

Ingredients you will need

a few onion slices, two pieces of wild salmon, one fennel bulb, a handful of capers, a few slices of oranges, the juice of one lemon, balsamic vinegar, 1 clove of garlic, 2 teaspoons of turmeric and freshly grated ginger. 

Prep the salmon

Marinate the salmon in a freezer bag with the juice of 1 lemon, olive oil, 1 tsp of balsamic vinegar, i clove of garlic smashed, 2 teaspoons of turmeric, a pinch and salt.

Prep the pasta (or rice) and vegetables

While the salmon is soaking up the marinade, cook some fettucine or any kind of noodle pasta according to directions (I used fettucine for the photo but also prepped some rice noodles for the non-gluten version). You can also substitute brown or white rice. Separately, slice the fennel into slivers along with a few slivers of onion and 2 thick slices of oranges.

Orange and Fennel Baked Salmon With Fettucine & Capers – all images © Juliette Mansour Photography

Put it all together

Place the salmon on parchment paper skin down. Drizzle with small amounts of the marinade, not too much to spill over when you seal the paper. Add onion rings, a few capers and orange slices on top of the fish. Surround the fish with the fennel slices. Grate lots of ginger over the fish and vegetables, drizzle some olive oil and freshly grated pepper. Wrap the parchment in a sealed package and bake at 425 degrees for 15 minutes. Drain the pasta, salt and coat with olive oil. Serve the entire parchment mixture on top of the pasta. Enjoy!