Slow Roasted Salmon With Fennel Citrus And Chiles Recipe 435
SLOW-ROASTED SALMON WITH FENNEL, CITRUS, AND CHILES RECIPE - (4.3/5)
Provided by á-49298
Number Of Ingredients 9
Steps:
- Preheat oven to 275. Toss fennel, orange slices, lemon slices, chile, and 4 dill sprigs in a shallow 3-qt. 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. * Also try it with: Cod, halibut, John Dory, or turbot fillets
SLOW-ROASTED CITRUS SALMON WITH HERB SALAD
This is truly the best way to cook salmon. Slowly roasting an already fatty fish in an even more luxurious fat (here, olive oil) makes it nearly impossible to overcook. Plus, you can flavor that oil with whatever you fancy - spices, herbs, citrus, chiles - which, in turn, will flavor the fish. It's a very simple method for cooking any large piece of fish (cod or halibut work well here, too). This makes it the ideal dinner party trick, sitting perfectly in the center of a Venn diagram where "looks impressive" and "not a ton of work" overlap. It also doubles beautifully. Store any leftover salmon in the remaining oil, which will keep it from drying out, and use it to elevate a salad or a bagel with cream cheese.
Provided by Alison Roman
Categories weekday, weeknight, seafood, main course
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 300 degrees. Season salmon with salt and pepper on both sides. Place in a large baking dish with sliced lemons, orange and thyme (or rosemary, oregano or marjoram), if using.
- Drizzle everything with olive oil and bake until salmon is just turning opaque at the edges and is nearly cooked through, 25 to 35 minutes.
- Toss fresh herbs with 1 tablespoon lemon juice and flaky salt. Serve alongside salmon.
Nutrition Facts : @context http, Calories 768, UnsaturatedFat 54 grams, Carbohydrate 11 grams, Fat 70 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 11 grams, Sodium 510 milligrams, Sugar 2 grams
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- Preheat oven to 275. Toss fennel, orange slices, lemon slices, chile slices, and 4 dill sprigs in a shallow 3-qt. baking dish. Season with kosher salt and pepper.
- Season salmon with kosher salt and place on top of fennel mixture. Pour oil over salmon and vegetables. Roast until salmon is just cooked through, about 25 minutes. Flesh will be slightly opaque. Don't overcook because it will cook a bit more while it rests on the platter.
- Remove dish from oven and remove salmon and place on platter. Cover with foil. Place vegetables back in oven and cook another 25 minutes. Remove vegetables from oven and spoon fennel mixture and oil from baking dish over the salmon. Discard the cooked dill sprigs. Season with sea salt and pepper and top with fresh dill sprigs.
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- Preheat oven to 275°. Toss fennel, orange slices, lemon slices, chile, and 4 dill sprigs in a shallow 3-qt. 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.
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