15 Minutes of Fish and Fennel Fame.

Another winner from the Barefoot Contessa that will make you an S.T.A.R. at your next dinner party.  Now get yourself to the fishmonger and buy a salmon. A whole one.  Have them cut off the head and tail, butterfly it, and get rid of all the bones.  

10 pound salmon (it will be about 7 with out head and tail)
5 cups chopped yellow onion
5 cups of sliced fennel
1/2 cup good olive oil
3 T fresh thyme
2 T fennel fronds chopped (the fluffy bit at the top)
Zest of an orange
2 T squeezed OJ
Salt and Pepper

Saute onions and fennel in olive oil for 10 min on medium high.  Add thyme, fronds, zest, OJ, salt and pepper and sauté until everything is soft.  Lay the butter-flied salmon on a chopping board, add salt and pepper then spoon filling over one side.  Fold other side on top enclosing filling then tie every two inches with kitchen string.  

Lay a piece of parchment paper on a baking tray and place in 500 degree oven for 5 min.  Once hot lay salmon on paper and bake for 30 minutes.  Cool.  Cut strings and slice in thick slices.  Delicious hot or at room temp so you can make it ahead of time and enjoy cocktails with your guests. S.T.A.R!