Slow Roasted Salmon with Fennel, Citrus & Chilli
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 chilli, thinly sliced
4 sprigs dill, plus more for serving
Coarsely ground pepper
1 x 1kg skinless salmon fillet
½ C olive oil (if you don’t have good quality olive oil only use ¼ C of neutral e.g. canola oil)
Flaky sea salt
- Preheat oven to 150°C. Toss fennel, orange slices, lemon slices, chilli, and 4 dill sprigs in a shallow baking dish; season with kosher salt and pepper and bake for 15 minutes. Place salmon on top of the fennel mixture, pour over oil and season with salt.
- 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, 40 – 50 minutes for medium.
- 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.
Recipe adapted from Epicurious.com