Slow Roasted Salmon

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   Slow Roasted Salmon

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   1 medium fennel bulb

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   1 blood or navel orange, very thinly sliced, seeds removed

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   1 Meyer or regular lemon, very thinly sliced, seeds removed

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   1 red Fresno chile or jalepeno, with seeds, thinly sliced

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   4 sprigs dill, plus more for serving

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   Kosher salt, coarsely ground pepper

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   1 2 lb skinless salmon filet- center cut (can make with cod, halibut, John Dory, or turbot)

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   3/4 cup olive oil*

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    Flakey sea salt (such as Maldon)

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    Preheat oven to 275o. Toss fennel, orange slices, lemon slices, child and 4 dill sprigs in a shallow 3 quart baking dish, season with salt and pepper. Season salmon with kosher salt and place on top of fennel mixture. Pour oil over.

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    Roast until salmon is just cooked through (top of knife with slide through easily and flesh will be slightly opaque)- 30 - 40 minutes for medium rare.**

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    Transfer salmon to serving dish, 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 fresh ground pepper and top with fresh dill sprigs.

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    *I used MUCH less oil than this- about 1/2

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    **I went about 50 minutes for medium- but would depend on the thickness of the salmon so check after 40

No additional tips available.