In my initial post of the recipe, I over estimated the amount of OJ to use, and should have been more clear in how to prepare and serve this dish. In my defense, it was the first recipe I'd ever posted. So here's the expanded version of the recipe, based on using 1 lb. of organic salmon fillet as the main ingredient. THE FENNEL: Remove all green stems, any discolored parts of the white bulb, and the "core" of the bulb, then dice the fennel. Sautee In about 2 tblsp. of good (green) olive oil over medium heat until the diced fennel softens and begins to caramelize (about 20-30 minutes). Cut the salmon filet into serving size portions (I cut my 1 lb. filet into 4 pieces). Place skin-side down in an 8x8 glass cooking dish. Pour 1/4 c. orange juice over the fillets. It will spill onto, and cover, the bottom of the dish. Liberally sprinkle the top of each fillet with Old Bay Seasoning (if you have another fish seasoning you prefer, it should work too). Top each fillet with the cooked fennel so it's evenly distributed. Cover the dish with tin foil and bake at 350° for 30 minutes. Remove from the oven and let it rest for 5-10 minutes before serving. Serve with the fennel still on top of each piece. This goes very nicely with sauteed red swiss chard (with caramelized onions and garlic) and brown rice (spiced with lemon juice and garlic salt). I've served this dish many times to many different people. It always gets rave reviews and no leftovers. So don't let the "no flavor" r

Reviewed On: Oct. 23, 2009

This is a great recipe with a dressing that's too much, and too sweet, for my taste. I dropped back the oil to 2 tbsp., the vinegar to 1 tbsp., and the jam to 1 tsp. I also added a pinch of salt. Then I used about half of the dressing and tossed well. For my taste, the changes were just right. My husband says "it's a keeper."

Reviewed On: Jul. 18, 2009

This is my recipe, so let me add this to what I originally posted. Ground bison emits a "juice" that isn't familiar to me with other ground meats. I don't know what it is. I DO know that I skim it away from the meatloaf and once that's done, it doesn't appear again... not even during reheating. For those of you who've added to the recipe, I suspect the additions altered the chemistry. If the results were tasty, excellent! If not, you might want to try to recipe as posted, and alter it later, once you know what the original tastes like. The quick summary is the ground bison behaves differently when baked than ground beef. I should have mentioned this in my original posting of the recipe. Sorry 'bout that.

Reviewed On: Jul. 6, 2009