Part 2 of our feature on salmon includes a recipe by Chef Jeffrey Tenner of Legal Sea Foods.

Ingredients:

• 8 ounces salmon fillet
• 1/2 cup fennel bulb, julienned
• 1 tablespoon fennel fronds
• 5 orange slices
• 1/2 tablespoon pine nuts
• 4 tablespoons olive oil
• 1 brown paper lunch bag

1. Preheat oven to 375F. Open brown bag fully and rub down with 2 tablespoons of olive oil on all creases inside and out. Lay the bag down on its side atop a baking tray.

2. Mix julienne fennel, fronds, pine nuts and oil in a bowl. Season with salt and pepper. Spread fennel mixture on bottom of bag, leaving room to roll it closed.

3. Season salmon fillet with salt and pepper, layer with orange slices. Place salmon in bag on top of fennel mixture and roll closed, ensuring the bag stays erect.

4. Carefully slide tray in oven and cook for 20 minutes. Let salmon rest for 5 more minutes before opening.