This is a DIY night turned into a Suzanne original (this only happens if the meal turns out exceptionally good, which Christian & I thought this was!).  The inspiration for this one came from the recent Farmers’ Market trip where I got some Fennel & Pink Navel Oranges (delish!)…I was originally thinking I would just do a standard shaved fennel and citrus salad but then had the idea to make it into a more complete meal while also trying to use all parts of the fennel.  So here is what I did:

2 Salmon Filets (roughly 1.5 lb total if you want enough for a leftover night or 4 servings)
1 lg fennel bulb with fronds
1 small onion
1 lg orange
salt, pepper & dried thyme to taste
~1 lb brussel sprouts
~ 1/2 lb watermelon radishes (if you can’t find these parsnips or sweet potatoes are yummy too)
olive oil, salt, pepper & garlic powder to coat


For the veggies (start these first…they take about 45 minutes):

Preheat the oven to 400

Slice the ends off of the brussel sprouts and slice each one in half.  Peel and trim the ends off each radish then cut into a slightly smaller chunk than the halved brussel sprouts.

Toss the brussel sprouts & radishes in enough olive oil to coat, sprinkle generously with salt, pepper & garlic powder then put on a shallow pan lined with tinfoil

Roast in the oven ~45 minutes or until tender, tossing every 15 minutes or so.


For the fish:

Put some water, thyme and orange zest in the bottom of a small wok and place a steamer over the top.  Then sprinkle the fish with salt, pepper, thyme and chopped up fennel fronds (just the parts that look like dill….not the stems).

Place the fennel frond stems (thick green parts) over the bottom of the steamer, place the fish on top and then top the fish with thin orange slices (from only 1 or 2 total slices…save the rest of the orange, you’ll use it below) and drizzle a little white wine over the top.

Put the top on the steamer, turn the heat up to bring the liquid in the pot up to a boil and let the steam fish for about 15 minutes or until done through.


While the fish is cooking, slice up the fennel bulb (discarding the tough center) and onion. Segment the rest of the orange (or peel it and slice away all of the pith to get clean segments).

Toss the fennel, onion & orange segments with salt and pepper and saute in a bit of olive oil until tender and the fennel is starting to brown.  Serve this mixture over the fish.