I recently tried another approach to salmon, slow roasting. It was pretty simple, but I don’t think it compares to the parchment paper method. The recipe suggested also trying it with cod, halibut, John Dory, or turbot fillets.
Slow-roasted salmon with fennel, citrus, and chiles
Source: adapted from Bon Appetit, January 2014
Serves: 2-3
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| Beautiful citrus, fennel, and dill |
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| Slow roasted salmon |
Ingredients
1/2 medium fennel bulb, thinly sliced
1/2 navel orange, very thinly sliced, seeds removed
1/2 Meyer or regular lemon, very thinly sliced, seeds removed
1/2 red Fresno chile or jalapeno, with seeds, thinly sliced
4 sprigs dill, plus more for serving
Kosher salt and coarsely ground black pepper
1 pound skinless salmon fillet, preferably center-cut
1/4 cup olive oil
Directions
1. Preheat oven to 275 degrees 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.
2. Season salmon with kosher salt and place on top of fennel mixture. Pour oil over salmon. 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.
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 salt and pepper and top with fresh dill sprigs.
Kara Cooks and Eats 