Miso Glazed Slow Roasted Salmon with Blood Orange, Fennel, & Burnt Citrus Vinaigrette
Winter is still lingering in pockets, while in others (my own) there was a sunshine burst of near 80 degree weather last week! But citrus is still lining the market stalls, so here’s a bright winter rainbow bowl bursting with caramelized fennel & wintery roots, charred citrus, umami miso, succulent slow roasted salmon, and hints of fresh herbs. It’s winter produce with summer vibes. And like virtually all of my recipes now that I’m a working mom, it’s easy and adaptable. First burn some citrus in a skillet, then stir dressing up in a bowl, throw some haphazardly chopped veg on a sheet tray, roast a salmon filet on low for about 15 minutes (or omit it to make this a beautiful vegan rainbow bowl which we do often!), and boil some farro like pasta. Done and done. AND the leftovers are killer with an egg on top. Which is kind of our M.O. in this house. Eggs and avo on #allthethings. We’re not sorry about it.