Slow-Roasted Salmon With Fennel and Citrus
Yield: 8 people
- 1 medium fennel bulb thinly sliced
- 1 blood or navel orange very thinly sliced, seeds removed
- 1 Meyer or regular lemon very thinly sliced, seeds removed
- 1 jalapeno pepper small diced, with seeds
- 6 sprigs dill plus more per serving
- 1 teaspoon coarsely ground black pepper
- 1 2-pound salmon fillet skinless
- 2 teaspoons fish seasoning Pritikin Fish Seasoning or other no-salt fish seasoning
- Pre-heat oven to 275∞ F. Lightly mist with oil spray the bottom of a shallow 3-quart baking dish (such as a 9- by 13-inch Pyrex dish).
- In the baking dish, toss together the first 5 ingredients (through dill). Season with black pepper.
- Season salmon with Pritikin Fish Seasoning and place on top of fennel mixture.
- Roast until salmon is just cooked through, about 30 to 40 minutes.
- Transfer salmon to a platter, breaking it into large pieces as you go. Don’t worry about perfect portions. Just keep in mind that one serving, whether made up of 1 or 2 pieces, is about the size of the palm of your hand.
- Spoon fennel/citrus mixture from baking dish over salmon pieces. Discard dill sprigs. If desired, season with more fish seasoning and black pepper. Top with a few fresh dill sprigs.