- Prep Time: 5 minutes
- Cook Time: 20 minutes
Slow-Roasted Salmon with Fennel, Citrus, and Chiles
An easy salmon dish that is a great dinner addition to menus. Perfect for clubs, restaurants and pub bistros. With minimal preparation time it is really just a matter thinly slicing the fennel and orange, then baking the salmon.
Don’t bother trying to divide this fillet into tidy portions. Instead, use a spoon to break it into perfectly imperfect pieces.
- Pacific West Salmon portion skin off
- 1 medium fennel bulb, thinly sliced
- 1 blood or navel orange, very thinly sliced, seeds removed
- 1 lemon, very thinly sliced, seeds removed
- 1 red Fresno chile or jalapeño, with seeds, thinly sliced
- 4 sprigs dill, plus more for serving
- Kosher salt and coarsely ground black pepper
- ¾ cup olive oil
- Flaky sea salt (such as Maldon)
For the slow roasted salmon with fennel, citrus, and chilies
Preheat oven to 190°C. Toss fennel, orange slices, lemon slices, chilli, and 4 dill sprigs in a shallow 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), approx 17-20 minutes. 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.
For the slow roasted salmon with fennel, citrus, and chilies we use Pacific West’s skinless Atlantic salmon portions – These portions are centre cuts and farmed in the pristine waters of the Norwegian fjords. Dry filleted, descaled, chemical and water injection free.
Add to Favourites