Slow-Roasted Salmon with Fennel, Citrus, and Chiles

This dish is beautiful! It is an excellent way to prepare salmon for company because it comes together quickly and looks impressive. I used a meyer lemon and a blood orange to play up the contrast in colors, and because I like the sweetness of these varieties. The prep takes about ten minutes, and then the whole dish finishes off in the oven. I used a mandolin to slice everything—including the jalapeno. Be sure to wear gloves if you’re working with a hot pepper! It only takes one incident with capsaicin to discover why this step is so important.

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Since I wasn’t cooking for company, I purchased one pound of salmon fillets and altered my cooking time accordingly. I wanted the fennel to roast to its fullest sweetness, and the rinds of the citrus to lose some of their bitterness, so I roasted them for about 15 minutes before adding the salmon. I let the salmon filets cook for about 25 minutes, which meant they were cooked to medium rather than medium-rare. The end result was delicate and delicious, but next time I will roast the fennel mixture even longer for a sweeter, caramelized fennel result.

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Citrus and dill are natural complements to fish. Citrus flavors and brightens the fish without overpowering it, and dill is an herb delicate enough to pair well. The fennel and chile make this meal a little more interesting and fun. Enjoy!

served with a side of sauteed chard and capers

served with a side of sauteed chard and capers

Slow-Roasted Salmon with Fennel, Citrus, and Chiles

Bon Appétit

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