Source: dLife

Roasted salmon served with a sweet orange and fennel glaze.

Servings

2 tsp grated orange peel
0.5 cup orange juice
1 tsp fresh rosemary , chopped
1 tsp fennel seed , crushed
24 oz salmon fillet (4 (6-ounce) fillets)
1 cooking spray
0.25 tsp salt
0.12 tsp black pepper

1 Place orange rind and juice, rosemary, fennel, and salmon in a resealable plastic bag. Chill for 20 minutes, flipping one time.
2 Preheat broiler.
3 Take fish out of bag, saving marinade. Lay fish, flesh side up on a cooking spray coated broiler pan. Season with salt and pepper. Cook 10 minutes or until salmon is flaky.
4 Pour saved marinade in a pot and let boil. Lower heat and simmer 3 minutes. Serve with salmon.

Be careful not to marinate longer than 20 minutes; as in ceviche, the citrus marinade can "cook" the fish. Crush the fennel seeds with a mortar and pestle, or place them in a zip-top plastic bag on a cutting board and crush with a heavy pan. You can prepare the marinade up to one day in advance and refrigerate in an airtight container until ready to use.