Slow Roasted Salmon

Feeling like winters got you down?  I've got just the recipe to cure you of the winter blahs.  A bright burst of citrus, fresh spicy anise and some flaky salmon are perfect ingredients for a delightful winter meal.  I found this recipe in my January issue of Bon Appetit magazine.  It is super easy and really delicious.  And it is (almost) guaranteed to brighten up any cold winter day.    

 

Slow Roasted Salmon with Fennel, Citrus and Jalapeno
1 medium fennel bulb, thinly sliced
1 navel orange, thinly sliced
1 Meyer lemon, thinly sliced
1 jalapeno, thinly sliced
4 sprigs fresh dill
2 pounds salmon filet
olive oil

Preheat oven to 275.  Toss fennel, orange slices, lemon slices, jalapeno and dill in a shallow 3 quart baking dish.

Season salmon with salt and pepper.  Place fish on top of fennel mixture.  Drizzle oil over fish.

Roast until salmon is cooked through.  (30-40 minutes) 

Serve with sprigs of fresh dill.

 
So there you have it, a light, healthy winter meal that just might make a cold winter's night - a little bit warmer.  Hope you like it. 

Ciao!

Slow Roasted Salmon with Fennel, Citrus and Chilies
1 medium fennel bulb, thinly sliced
1 navel orange, thinly sliced
1 Meyer lemon, thinly sliced
1 jalapeno, thinly sliced
4 sprigs fresh dill
2 pounds salmon filet
olive oil

Preheat oven to 275.  Toss fennel, orange slices, lemon slices, jalapeno and dill in a shallow 3 quart baking dish.  Season salmon with salt and pepper.  Place fish on top of fennel mixture.  Drizzle oil over fish.  Roast until salmon is cooked through.  (30-40 minutes)