Slow-Roasted Salmon with Fennel, Citrus, and Chiles

Name: Slow-Roasted Salmon with Fennel, Citrus, and Chiles
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 red Fresno chile or jalapeño, with seeds, thinly sliced; 4 sprigs dill, plus more for serving; 1 medium fennel bulb, thinly sliced; 6 servings Kosher salt, coarsely ground pepper; 1 Meyer or regular lemon, very thinly sliced, seeds removed; 1 blood or navel orange, very thinly sliced, seeds removed; 177 milliliters olive oil; 907 grams skinless salmon fillet, preferably center-cut; 6 servings Flaky sea salt (such as Maldon)

You can never have too many main course recipes, so give Slow-Roasted Salmon with Fennel, Citrus, and Chiles A mixture of regular lemon, flaky sea salt, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Preheat oven to 275°F. Toss fennel, orangeslices, lemon slices, chile, and 4 dill sprigsin a shallow 3-quart baking dish; season withkosher salt and pepper. Season salmonwith kosher salt and place on top of fennelmixture.

Ingredients you will need

Salt And Pepper

Kosher Salt

Fennel

Chili Pepper

Lemon

Dill

Equipment you will use

Baking Pan

Oven

Pour oil over.

Ingredients you will need

Cooking Oil

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

Ingredients you will need

Salmon

Equipment you will use

Knife

Transfer salmon to a platter, breakingit into large pieces as you go. Spoon fennelmixture and oil from baking dish over;discard dill sprigs. Season with sea salt andpepper and top with fresh dill sprigs.

Ingredients you will need

Dill

Sea Salt

Salmon

Cooking Oil

Equipment you will use

Baking Pan

Cod, halibut, John Dory, or turbot fillets

Ingredients you will need

Halibut

Turbot

Cod

Equipment

Baking Pan

Oven

Knife

Ingredients

Servings:

red Fresno chile or jalapeño, with seeds, thinly sliced 4sprigs

dill, plus more for serving 1medium

fennel bulb, thinly sliced 6servings

Kosher salt, coarsely ground pepper 1

Meyer or regular lemon, very thinly sliced, seeds removed 1

blood or navel orange, very thinly sliced, seeds removed 177milliliters

olive oil 907grams

skinless salmon fillet, preferably center-cut 6servings

Flaky sea salt (such as Maldon)

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Rochioli Estate Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 42 dollars per bottle.