Slow-Roasted Salmon with Fennel, Citrus, and Chillies
|Prep Time:||5 minutes|
|Cook Time:||15 minutes|
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.
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.
- 1 blood or navel orange, very thinly sliced, seeds removed
- 1 lemon, very thinly sliced, seeds removed
- 1 medium fennel bulb, thinly sliced
- 1 red Fresno chile or jalapeño, with seeds, thinly sliced
- ¾ cup olive oil
- 4 sprigs dill, plus more for serving
- Flaky sea salt (such as Maldon)
- Kosher salt and coarsely ground black pepper
- Pacific West salmon portion skin off
For the slow roasted salmon with fennel, citrus, and chilies
Preheat oven to 190oC. 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), approximately 10-15 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.
Atlantic Salmon Portions
Farmed in the Norwegian Fjords, Individually vacuum packedVIEW PRODUCT