Note: Salmon needs to defrost, so remember to take it out before cookcrew. Also, it needs to stand in the marinade for at least 1 hour.

The fennel and orange gives the salmon amazing aroma. They also serve another purpose - they keep the salmon elevated so that heat can circulate all over the salmon fillet. If you do not have fennel, substitute with thinly sliced onion and fresh herb of your choice (parsley, basil, thyme, oregano, etc.) The miso marinade pairs perfectly with salmon.

DIRECTIONS:
0. Defrost the salmon and grate the ginger.

1. Marinate the salmon with the salt, pepper, Miso & Easy, honey, sake and ginger at least 1 hour or overnight in the refrigerator. It is easiest do this in a resealable bag.

2. When ready to cook, Preheat oven to 375F. Thinly slice the orange (you can keep the peel on) and thinly slices the fennel bulb. Layer the orange slices and fennel slices on a baking sheet. Place the marinated salmon on top (discard the leftover marinade.) Cover the salmon with several sprigs of the fennel fronds. Bake for 15-18 minutes or until desired level of doneness.