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In Our Kitchen: Recipe for Slow-Roasted Salmon With Citrus and Dill

For a healthy, hearty and heavenly dinner, try Slow-Roasted Salmon With Citrus and Dill.

Ileana Morales Valentine | Special to the Times

For a healthy, hearty and heavenly dinner, try Slow-Roasted Salmon With Citrus and Dill.

End of November: Give me all your potatoes and pies.

Early December: These sweat pants are all that fit me right now. Get that pie away from me.

In the search for a lighter yet full-flavored dinner, I dug up this recipe I'd bookmarked many Moleskine pages ago for slow-roasted salmon. We have not been cooking enough fish around here, which I always feel guilty about for some reason. Before this, one of my favorite ways to cook fish at home was en papillote. You tuck your fresh fish fillet, a handful of chopped vegetables and a splash of wine into a pouch and everything steams in the oven until cooked through. It is impressive and fast.

This slow-roasted salmon takes a bit longer but is even easier. The oven temperature comes way down, so you don't have to babysit it, and there is no dinner origami required. "Slow" roasting in this case means about 40 minutes, so we're talking dinner in an hour. Plus, there is no way the fish will be overcooked. This method yields the most tender salmon I've ever cooked in my kitchen.

I couldn't find a 2-pound slab of salmon for this recipe, so instead I had the fish guy set me up with several smaller center-cut fillets, and I tucked them side by side on a plush, multicolored bed of Meyer lemon and orange slices with feathery dill and slivers of shallot. These fresh ingredients infuse your salmon as it roasts, perfuming your kitchen and signaling a great dinner to anyone nearby. (Your kitchen won't smell like fish; it will just smell good.)

I made this salmon with the intention of having several healthy dinners for a party of two, but this could be a stunning and unexpected star of your next dinner party. Either way, it is an excellent breather recipe between the holidays.

Ileana Morales Valentine lives in St. Petersburg with her husband. For more of their kitchen stories, visit her blog, ALittleSaffron.com. Say hello at alittlesaffron@gmail.com.

>>EASY

Slow-Roasted Salmon With Citrus and Dill

This low-maintenance and foolproof method is my new favorite way to cook fish. A low-and-slow roast results in tender salmon that is never overcooked.

1 medium fennel bulb (or 2 shallots), thinly sliced

1 blood or navel orange, very thinly sliced, seeds removed

1 Meyer or regular lemon, very thinly sliced, seeds removed

1 red Fresno chile or jalapeno, with seeds, thinly sliced

4 sprigs fresh dill, plus more for serving

Salt

Black pepper

1 (2-pound) skinless salmon fillet, preferably center-cut

¾ cup olive oil

Flaky sea salt (such as Maldon)

Heat oven to 275 degrees. Toss fennel, orange slices, lemon slices, chile and dill sprigs in a shallow 3-quart baking dish; season with salt and pepper. Season salmon with salt and place on top of fennel mixture. Pour oil over the whole thing.

Roast until salmon is just cooked through (the tip of a knife will slide through easily and flesh will be slightly opaque), 30 to 40 minutes for medium-rare.

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 flaky salt and pepper, and top with fresh dill sprigs.

Serves 6.

Source: Alison Roman via Bon Appétit

In Our Kitchen: Recipe for Slow-Roasted Salmon With Citrus and Dill 12/14/15 [Last modified: Monday, December 14, 2015 2:52pm]
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