Ginger-Glazed Salmon with Fennel, Peaches & Apricots (Chef Matt Beaudin)

Recipe provided by:

Executive Chef Matt Beaudin - Monterey Bay Aquarium

Matt is the Executive Chef at Monterey Bay Aquarium - he has spent years honing his palate by working around the world. Chef Matt is leading the shift to local and sustainable seafood in the Monterey Bay restaurant scene, shifting the Aquarium’s $1 million in buying power to local producers and fishermen. Over 99 percent of the products used in his kitchen come from less than 90 miles away. Read Matt’s Profile

Prep Time: 45 Minutes
Serves: 4 people

Ingredients

Fish
1 to 2 pound salmon filet (center cut portion)

Marinade:
1/2 cup of soy sauce 
1 cup orange juice 
1/4 cup brown sugar 
2 cloves minced garlic 
1 bunch chopped cilantro 
1 tbsp grated ginger 
1 tsp lemon grass (or lemon zest) 

Additional Ingredients:
1 bulb of fennel cut into 1/4 (reserve fronds)
2 white peaches cut in half moons and grilled 
4 apricots cut in half moons 
1 Lemon (juice only)
1/2 cup pitted cherries 

Preparation

Prepare Marinade
Combine all marinade ingredients in a small sauce pan and bring to a boil.

Continue to whisk and reduce the marinade to a simmer for five minutes.

When marinade is finished remove from the stove and add 1 cup of ice to cool (this will also balance the marinade)

Bake Salmon
Place salmon on lightly greased non stick baking sheet skin side down.

Using a pastry brush liberally coat the salmon with the marinade. Place fennel on the baking sheet around the salmon and brush with the  marinade as well.

Bake salmon and fennel for 12-15 minutes at 450.

When internal Temperature of the salmon is 140˚ remove from the  oven and let it rest for 5 minutes.

Serving

Move salmon to a serving platter using a spatula.

In a small bowl combine grilled peaches, apricots, cherries, lemon juice and fennel bulbs.

Toss and put on top of the salmon, garnish with fennel fronds and enjoy!