Slow Roasted Salmon with Fennel and Citrus
Imagine the softest, most delicately textured and perfectly moist salmon - this is it! Slow cooking salmon highlights the very best that this fish has to offer. I just know that this Slow Roasted Salmon with Fennel and Citrus is going to become a family favorite of yours, as it has for mine, for its amazing flavor and ease of cooking and cleanup alike.
Ingredients
- 1 lb salmon filet (one piece)
- 1/3 cup olive oil
- 1 tsp brown sugar
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 3 oranges (any variety you like)
- 1 grapefruit
- 1 fennel bulb (large or 2 smaller bulbs)
Instructions
- Preheat the oven to 250 degrees.
- Rub the salmon on both sides with 1 tablespoon of the olive oil.
- Combine the brown sugar, salt and black pepper and gently rub it onto the salmon. Roast in the oven for 25 minutes or until the fish flakes easily when you press on it. Alternatively, you can use a thermometer inserted into the thickest part of the filet - 125 degrees Fahrenheit for medium is recommended. *Please note that because you are cooking at such a low temperature, the appearance of the salmon will not be much different when it is finished.
- While the salmon is cooking, segment the citrus. Using a sharp knife, cut a thin layer off the top and bottom of the citrus until you can see the flesh. Then, standing it on one end, remove the skin and white pith by slowing cutting from top to bottom in a rounded motion. Continue to do this around the entire orange/grapefruit. Next, over a bowl so you can catch the juices for the vinaigrette, cut in the shape of a V in between each membrane to remove each segment. Put the segments in a separate bowl.
- Squeeze each leftover citrus carcass over a bowl to capture the juices.
- Prepare the fennel by cutting the tops off at the top of the bulb. Remove the feathery fronds from the tops of the fennel and set them aside. Next, slice off a clean slice from the bottom of the bulb. Cut the bulb in half lengthwise and remove the inner core from each half - it will be in the shape of a triangle and you can do this by making 2 cuts in the shape of a V. Then, lay each half, cut side down, and thinly slice crosswise. Add this sliced fennel and the reserved fronds to the citrus segments.
- In the bowl with the citrus juices, whisk in the remaining olive oil. Please note, how much olive oil you use, totally depends on how much juice you got from your citrus - so you can add and taste as you go.
- Season the fennel and citrus with a generous pinch of salt and pepper and then pour over the citrus juice and olive oil. Gently toss everything to combine well.
- To serve, add the fennel citrus salad to your plate and then flake off some salmon to add on top. ENJOY!
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Nutrition
Calories: 415kcalCarbohydrates: 24gProtein: 25gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gCholesterol: 62mgSodium: 662mgPotassium: 1064mgFiber: 5gSugar: 17gVitamin A: 1081IUVitamin C: 79mgCalcium: 97mgIron: 2mg
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