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.
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.
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.
