Salmon Baked with Roast Carrot Sauce.
Rub the fish with the olive oil and ground fennel. Season with ground pepper.
Place on a baking sheet and bake in a preheated 250 degree oven for fifteen minutes, until just warmed through.
While the fish is baking finish the rest of the plate details. When the fish comes out of the oven season lightly with sea salt and serve immediately.

The Pickled Red Onions

1 cup of red wine vinegar
1 cup of sugar
1 tablespoon of ground fennel
1 red onion, sliced
Combine the vinegar, sugar and fennel seed in a pot and bring the mixture to a simmer. Add the onions and heat through for a few moments more.
Remove from the heat and let rest for several hours or overnight.

The Roast Carrot Sauce
2 ounces of extra virgin olive oil
2 cups of diced carrots
3 cups of carrot juice
1 tablespoon of horseradish
1/2 teaspoon of salt
Using a thick bottomed sauce pot, heat the oil and add the carrots. Sauté the carrots over a medium heat until they roast and turn golden brown. Stir them frequently so they don’t burn. Reduce the heat as needed.
Once the carrots have roasted add one cup of the juice to the pot and lower the heat. Simmer the juice with the carrots until it reduces to a syrup consistency.
Remove the pan from the heat and add the remaining two cups of juice, the horseradish and the salt. Puree thoroughly in a blender and strain through a fine mesh strainer.
Serve immediately or prepare ahead and chill at this point. Reheat the sauce when needed.

Ladle two ounces of the hot carrot sauce onto a hot service plate. Dress a salad and place a pile on the plate. Gently position a just baked salmon filet on the salad. Top with some pickled red onions . Serve with a flourish!