Sean and I don’t really make a big deal out of Valentine’s Day, but I used the holiday as an excuse to buy an expensive piece of salmon, and made this (and an awesome risotto, which can be found here) for dinner on Friday night.
The pictures don’t do it justice, but this was very tasty, and a pretty fool-proof method for cooking fish.
I saw this recipe in the January issue of Bon Appétit magazine.
- 1 medium fennel bulb, thinly sliced
- 1 blood (or navel) orange, thinly sliced and seeds removed
- 1 Meyer (or regular) lemon, thinly sliced and seeds removed
- 1 jalapeño pepper with seeds, thinly sliced
- 4 sprigs fresh dill, plus more for serving
- 2 lb. skinless salmon fillet
- 3/4 cup olive oil
- kosher salt
Preheat the oven to 275 degrees F.
Toss the sliced fennel, orange, lemon, pepper, and dill sprigs in a shallow baking dish. Season them with salt and pepper
Set salmon fillet on top of the fennel mixture and season with kosher salt. Pour the oil over.
Roast salmon until it is just cooked through (30-40 minutes).