Slow-Roasted Salmon with Fennel, Citrus, and Chiles

Ingredients

• Fennel

  Bulb, raw

  1 bulb or 234g

• Oranges

  Raw, all commercial varieties

  1 fruit or 131g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Peppers

  Hot chile, sun-dried

  1 pepper or 0.5g

• Dill

  Fresh

  4 tbsp or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Pink salmon

  Fish, raw

  36 oz or 1.02kg

• Olive oil

  Salad or cooking

  ½ cup or 108g

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. Season salmon with kosher salt and place on top of fennel mixture. Pour oil over.
2. 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 sea salt and pepper and top with fresh dill sprigs.
4. Recipe inspired by: http://www.bonappetit.com/recipe/slow-roasted-salmon-with-fennel-citrus-and-chiles?mbid=nl_005_02252016_Daily&CNDID=24334425

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