Slow-Roasted Salmon with Fennel and Oranges

Slow-Roasted Salmon with Fennel and Oranges

Another winner-winer salmon-dinner recipe from Bon App. We love that you can just put the fish in a dish and let it cook. Makes the recipe terrific for a dinner party. Or for busy parents. Either one, really.

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Slow-Roasted Salmon with Fennel and Oranges
From Jan. 2014 issue of Bon Appetit. They recommend also trying this recipes with cod, halibut, John Dory, or turbot fillets.
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, or 1 teaspoon red chili flakes, thinly sliced
4 sprigs dill, plus more for serving
Kosher salt and coarsely ground black pepper
1 (2-pound) skinless salmon fillet, preferably center-cut
3/4 cup olive oil
Flaky sea salt (such as Maldon)

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.

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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.

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.

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