Salmon with Fennel, Citrus, and Chiles Recipe For Feminine Issues
Ingredients
- 1 medium fennel bulb, thinly sliced
- 1 blood or navel orange, thinly sliced, seeded
- 1 Meyer or regular lemon, thinly sliced
- 1 ed Fresno chile or jalapeño, with seeds, thinly sliced
- 4 sprigs dill
- kosher salt, ground pepper
- 1 2-lb salmon fillet, skinless, preferably center-cut
- 3/4 cup olive oil
- Flaky sea salt
Instructions
- 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.
Dahlia Edge
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