Slow Roasted Salmon With Blood Orange-Fennel Relish Recipe

Name: Slow Roasted Salmon With Blood Orange-Fennel Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Slow Roasted Salmon; 2 6-ounce fillets of wild sockeye or King salmon; olive oil; freshly ground salt & pepper; 2 tablespoons coarsely chopped pistachios; red leaf lettuce; Orange-Fennel Relish; 1 shallot, minced; white balsamic vinegar or champagne vinegar to cover the shallots, about 1-1/2 tablespoons; 1 blood orange, sectioned and chopped; 1 tablespoon snipped fennel fronds; 2 tablespoons pistachio oil (can sub olive oil); freshly ground & pepper

Servings: persons

Slow Roasted Salmon
2 6-ounce fillets of wild sockeye or King salmon
olive oil
freshly ground salt & pepper
2 tablespoons coarsely chopped pistachios
red leaf lettuce
Orange-Fennel Relish
1 shallot, minced
white balsamic vinegar or champagne vinegar to cover the shallots, about 1-1/2 tablespoons
1 blood orange, sectioned and chopped
1 tablespoon snipped fennel fronds
2 tablespoons pistachio oil (can sub olive oil)
freshly ground & pepper

1
Preheat the oven to 200 F. Oil a shallow pan and place the fillets on it. Lightly brush the fillets with more oil, then generously salt and pepper them. Put the pan in the oven and roast for about 50 minutes. Let it rest for a few minutes.
2
Put the minced shallot in a small bowl and cover with the vinegar and a pinch of salt. Let it sit for a few minutes to mellow the flavor of the shallot.
3
Just before serving, add the chopped orange pieces and the fennel fronds, then whisk in the pistachio oil. Season to taste.
4
To serve, mound some lettuce on the plate, top with the relish and salmon. Garnish with a section or two of orange and another snip of fennel frond.

182

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Slow Roasted Salmon, 2 6-ounce fillets of wild sockeye or King salmon, olive oil, freshly ground salt & pepper, and more.

Yes, Slow Roasted Salmon With Blood Orange-Fennel Relish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow Roasted Salmon With Blood Orange-Fennel Relish

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