Slow-Roasted Salmon with Fennel, Citrus, and Chiles Recipe - (4.1/5)
BONAPPETIT January 2014 Don't bother trying to divide this fillet into tidy portions. Instead, use a spoon to break it into perfectly imperfect pieces.
Keywords
- Slow-Roasted Salmon with Fennel
- Citrus
- and Chiles
- recipe
- fennel
- salmon
- Fruits
- Vegetables and Other Produce
- Main Ingredients
- fish
- vegetable
- fruit
- roasted salmon
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Cooking tools:
- Baking dish
- Chef's knife
- Cutting board
- Oven
- Serving platter
- Spoon
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, coarsely ground pepper
- 1 2-lb. skinless salmon fillet, preferably center-cut
- 3/4 cup olive oil
- Flaky sea salt (such as Maldon)
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