Low and Slow Salmon

 

  • 1 medium fennel bulb, thinly sliced
  • 1/2 Grapefruit, sliced, seeds removed.
    • Juice the other half for plating.
  • 1/2 orange, sliced, seeds removed. I ate the other half.
  • 1/2 Lime, very thinly sliced, seeds removed.
    • Juice the other half for plating.
  • 1 Serrano, thinly sliced
  • Kosher salt and Freshly Ground Pepper. I currently only have white in house so I went with that.
  • 16 oz Salmon fillet
  • 2 Tablespoons, Extra Virgin Olive oil
  • Save the Fennel Fronds for garnishing

Preheat oven to 250°F.

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Toss fennel, orange slices, grapefruit, lime, and orange slices, and Serrano peppers in a shallow baking dish; season with kosher salt and pepper. Season salmon with kosher salt and place on top of fennel mixture. Drizzle oil over.

Roast until salmon is just cooked through, 30–40 minutes for medium-rare. It will be flaky outside and darker pink inside.

Low and Slow Salmon Plated

Plating: Preferably a shallow bowl or plate with rounded edges.

Mix Grapefruit and Lime juice together, pour onto the plate. Transfer salmon to a platter, breaking it into large pieces as you go. Spoon fennel mixture and oil from baking dish over; Season with sea salt and pepper and top with fennel fronds. Salmon Devoured

Recipe based on Bon Appetit’s Slow Roasted Salmon.