slow roasted salmon with fennel, citrus and chiles
INGREDIENTS
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. skinless salmon fillet, preferably center-cut
¾ cup olive oil
Flaky sea salt (such as Maldon)
1.preheat oven to 275 add ingredients too baking dish and salt and pepper according to taste
2. roast salmon till cooked .The tip of the knife should slide threw easy and flesh should be opaque 30-40 min for medium rare
3. transfer salmon to a platter and break it up add some of the mixture of fennel mixture and oil from your baking dish throw away dill springs. and salt and pepper and top with fresh dill springs
perhaps try the recipe with; cod, halibut or turbot fillets
