Slow-Roasted Salmon with Fennel and Citrus
1 fennel bulb, thinly sliced
1 blood orange, very thinly sliced
1 Meyer lemon, very thinly sliced
1 jalapeno, thinly sliced
Kosher salt
Black pepper
1 2-lb. skinless salmon fillet
¾ cup olive oil
Flaky sea salt
Fennel fronds
Preheat oven to 275 degrees. Toss fennel, orange slices, lemon slices, and jalapeno in a shallow 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. Season with sea salt and pepper and top with fennel fronds.
1 fennel bulb, thinly sliced
1 blood orange, very thinly sliced
1 Meyer lemon, very thinly sliced
1 jalapeno, thinly sliced
Kosher salt
Black pepper
1 2-lb. skinless salmon fillet
¾ cup olive oil
Flaky sea salt
Fennel fronds
Preheat oven to 275 degrees. Toss fennel, orange slices, lemon slices, and jalapeno in a shallow 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. Season with sea salt and pepper and top with fennel fronds.