- Preheat the oven to 180°C (350°F).
- Place 4 rectangles of aluminum foil on a work surface. Place a piece of salmon on each rectangle.
- Using a microplane grater, zest the orange and grapefruit directly over top of the fish fillets to spread the citrus fruits' essential oils over them.
- Squeeze the citrus fruits and reserve their juice.
- Place the coriander seeds in a mortar and crush finely with a pestle. (It's best not to toast the seeds beforehand so their subtle aromatic tones of orange and grapefruit are retained.) Set aside.
- Mix together the reserved citrus juice, crushed coriander seeds, celery, salt, and Campari, if using.
- Spread this mixture over each fish fillet and tightly seal the foil to form packets.
- Place foil packets on a baking sheet and place in oven. Bake about 8 to 10 minutes (depending on size of fillets).
- Stir-fry the fennel and celery with olive oil in a skillet.
- Deglaze with the citrus juice and reduce until dry. Season with coriander seeds, salt, and pepper.
- Serve the packet-baked salmon with the fennel stir-fry.
It's also possible to cook packets on the barbecue over medium heat for 8 to 10 minutes.
We had some fun with food that complements salmon, opting this time for pink grapefruit and coriander seeds that come from the same aromatic family as this fish. This is also the case with rosé wines, like the French wine L’Épine de la Rose from Les Vins Harmonies line of wines developed by François Chartier.