Wednesday, November 21, 2018

Slow-Roasted Salmon with Fennel, Citrus, and Chile

Yield: 4 servings

1 medium fennel bulb, thinly sliced
1 blood or navel orange, thinly sliced, seeds removed
1 Meyer or regular lemon, thinly sliced, seeds removed
1 red Fresno chile or jalapeƱo, with seeds, thinly sliced
4 sprigs dill, plus more for serving
salt and pepper
2 lb skinless salmon fillet, preferably center-cut
1/4 cup olive oil
flaky sea salt (such as Maldon)

1. Preheat oven to 275F. Line a shallow baking dish with parchment paper.
2. Toss fennel, orange slices, lemon slices, chile, and 4 dill sprigs in prepared dish. Season with salt and pepper.
3. Season salmon with salt and place on top of fennel mixture.
4. Pour oil over.
5. Roast until salmon is just cooked through (the tip of a knife will slide through easily and flesh will be slightly opaque), 30 to 40 minutes for medium-rare.
6. Transfer salmon to a platter, breaking it into large pieces. Spoon fennel mixture and oil from baking dish. Discard dill sprigs. Season with Maldon salt and pepper, and top with fresh dill sprigs.


https://www.bonappetit.com/recipe/slow-roasted-salmon-with-fennel-citrus-and-chiles

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