This recipe from the January 2014 issue of Bon Appetit tastes as good as it looks. Salmon is tossed with fennel, orange and lemon slices, chili and dill and roasted at a low temperature for about 40 minutes. Cooked this way, the salmon is moist and tender, and the roasted citrus, fennel and chili are delicious on top. This recipe would also be good with cod or halibut.
Avoiding Additives and Preservatives
All of the ingredients in this recipe are fresh, so no need to worry about additives. For more recipes using all-natural ingredients, visit www.eyeforarecipe.ca.
- 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, thinly sliced
- 4 sprigs dill, plus more for serving
- Kosher salt and coarsely ground black pepper
- 1 2-lb. (907 g) skinless salmon fillet, preferably center-cut
- ¾ cup (375 ml) olive oil
- Flaky sea salt (such as Maldon)
- Preheat oven to 275° F (135° C). Toss fennel, orange slices, lemon slices, chile, and 4 dill sprigs in a shallow 3-qt. (2.8 L) 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.
From the January 2014 issue of Bon Appetit