Slow-Roasted Salmon with Fennel, Citrus, and Chiles

Name: Slow-Roasted Salmon with Fennel, Citrus, and Chiles
Ingredients: 1 medium fennel bulb, thinly sliced; 1 blood or navel orange, very thinly sliced, seeds removed; 1 Meyer or regular lemon, very thinly sliced, seeds removed; 1 red Fresno chile or jalapeño, with seeds, thinly sliced; 4 sprigs dill, plus more for serving; Kosher salt and coarsely ground black pepper; 1 2-lb. skinless salmon fillet, preferably center-cut; ¾ cup olive oil; Flaky sea salt (such as Maldon)

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Servings: 6

Cost: $3.30 /serving

Author : Alison Roman

Slow-Roasted Salmon with Fennel, Citrus, and Chiles

Ingredients

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1 medium fennel bulb, thinly sliced1 blood or navel orange, very thinly sliced, seeds removed1 Meyer or regular lemon, very thinly sliced, seeds removed1 red Fresno chile or jalapeño, with seeds, thinly sliced4 sprigs dill, plus more for servingKosher salt and coarsely ground black pepper1 2-lb. skinless salmon fillet, preferably center-cut¾ cup olive oilFlaky sea salt (such as Maldon)

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Instructions

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Step 1

Also Try it With:: Cod, halibut, John Dory, or turbot fillets

Step 2

Instructions: Preheat oven to 275°. Toss fennel, orange slices, lemon slices, chile, and 4 dill sprigs in a shallow 3-qt. baking dish; season with kosher salt and pepper. Season salmon with kosher salt and place on top of fennel mixture. Pour oil over.

Step 3

Roast until salmon is just cooked through (the tip of a knife will slide through easily and flesh will be slightly opaque), 30–40 minutes for medium-rare.

Step 4

Transfer salmon to a platter, breaking it into large pieces as you go. Spoon fennel mixture and oil from baking dish over; discard dill sprigs. Season with sea salt and pepper and top with fresh dill sprigs.