Sunday, January 4, 2015
As we prepare for the cold, gray days of winter, this salmon meal brings surprising brightness, both in color and taste. Use a good quality wild salmon, poaching it in olive oil at a low temperature yields moist tender fillets. Be sure to slice the citrus, fennel and jalapeno as thinly as possible for best results. I like using a blood orange for great contrast of color and sweetness, against the sour of the lemon and the spicy heat of the jalapeno.
Slow Roasted Citrus Salmon
1 1/2 pound skinless salmon filet, center cut
1 medium fennel bulb
1 blood or navel orange
1 jalapeno pepper
3/4 cup olive oil
coarsely ground black pepper
Preheat oven to 275 degrees. Slice the fennel, orange, lemon and jalapeno into thin slices. Place the slices into a shallow baking dish, large enough to hold the salmon, season lightly with salt and pepper. Cut the salmon into portion size pieces, season with salt and pepper, place on top of the fennel-citrus mixture. Pour the olive oil over the entire contents.
Place the baking dish into the preheated oven, cooking the salmon until heated through to medium, roughly 40 minutes. Garnish with fennel fronds if desired.