Maple Glazed Salmon Fillets with Roasted Cauliflower and Fennel


Cauliflower and Fennel
1 head cauliflower, separated
2 fennel bulbs, julienned
2 tablespoons olive oil
Kosher salt
Ground black pepper

1/4 cup light brown sugar
1 orange, juiced
1/2 cup maple syrup
1 1/2 teaspoons anise seed, toasted and ground
1/4 cup water
4 (4-oz) salmon fillets
3 tablespoons grapeseed oil, divided
Kosher salt
Ground black pepper


Cauliflower and Fennel
Preheat oven to 425°F.
Coat cauliflower and fennel with oil in a large mixing bowl.
Season with salt and pepper and arrange on a parchment-lined baking sheet.
Roast 25 minutes, or until vegetables are tender and golden.

Place brown sugar, orange juice, maple syrup, ground anise and water in a small saucepan.
Simmer over low until thick enough to coat the back of a spoon. Reserve.
Lightly rub salmon fillets with 1 tablespoon grapeseed oil. Season with salt and pepper on both sides.
Heat a 10-inch sauté pan over medium with remaining 2 tablespoons of grapeseed oil.
Sauté salmon 2–3 minutes per side, until 145°F (and opaque and separates easily). Glaze salmon with reserved sauce. Serve with cauliflower and fennel.