Yield: (4 servings)
Optional: 2003 Black Kite Pinot Noir Anderson Valley

• 2 lbs. Wild California King Salmon (fillet no skin)
• 2 bulbs Fennel (no core sliced thin)
• 1 Sweet Onion (sliced thin)
• 4 Oranges (2 juiced, 2 segmented no pith)
• 3 oz Hectors Organic Honey
• 1 ea Meyer Lemon
• 5 sprigs Fennel Frond (rough chop)
• 1-1/2 lbs Fingerling (or other Potato) boiled tender and split tossed in melted Butter and roasted until golden brown
• 2 oz McEvoy (or other quality extra virgin Olive Oil)
• 2 oz Reduced Balsamic Syrup (8 oz reduced to 2)
• Sea Salt and Freshly Ground Pepper to taste

Combine Honey and Lemon; stir until smooth, add four 7-oz portions of Salmon. Grill or Sear until medium rare and reserve. For the relish: Combine Fennel, Orange Juice & Wedges, Fronds, Onion, Olive Oil, Sea Salt & Pepper (not to far in advance). To Plate: Place Warm Roasted Fingerling Potatoes on plate, Salmon on top of the Potatoes, small amount of Fennel Relish on top of the Salmon, with some Orange Juice and EVO. Drizzle Balsamic Syrup over entire Dish.