Slow-Roasted Salmon

IMG_20131223_192204_926We got back from our Christmas in Iowa and I had the new Bon Appetit magazine in the mail. I found this slow roasted salmon recipe and had to give it a try, it looked so good!IMG_20131223_180937_297This recipe is a simply one and not too many ingredients. The fennel goes excellent with the chilies and blood orange. A dish full of flavors and pretty much foolproof.IMG_20131223_182228_629Slice everything up really thin and toss in a casserole dish. Season with salt and pepper.IMG_20131223_182537_230Place the salmon fillet on top of everything and season with sea salt. Pour the olive oil over the top and pop in the oven. Roast for 30-40 minutes, until the salmon flakes easily with a fork. Remove to a platter and enjoy!!!

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 Fresno chile with seeds, thinly sliced
4 sprigs dill, plus more for serving
Kosher salt and coarsely ground black pepper
1 2-lb. skinless salmon fillet, preferably center-cut
¾ cup olive oil
Flaky sea salt
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.

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