Slow-Roasted Salmon with Fennel, Citrus, and Chiles
A delicate and flavorful dish featuring tender salmon slow-roasted with fresh fennel, citrus slices, and chile peppers in olive oil. The combination creates a perfect balance of citrus, heat, and aromatic flavors.
Ingredients
- •1 whole fennel bulb
- •1 whole orange
- •1 whole lemon
- •1 whole chile
- •4 sprigs dill
- •to taste kosher salt
- •to taste black pepper
- •2 pound salmon fillet
- •¾ cup olive oil
- •to taste sea salt
Cooking Instructions
- 1.
Preheat oven to 275°F. Toss fennel, orange slices, lemon slices, chile, and 4 dill sprigs in a shallow 3-quart baking dish; season with kosher salt and pepper. Season salmon with kosher salt and place on top of fennel mixture. Pour oil over.
10 min
- 2.
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.
35 min
- 3.
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.
5 min
