I found this in a recent Bon Appetit. Fennel and salmon are always perfect match. One of my favorites is braised/baked fennel with parmesan that goes great with grilled salmon. I’ll share it once we’re released from the grip of the winter warlock.
The slow roasting keeps the fish wonderfully moist. I modified the recipe to make two servings and accompanied it with thinly sliced sauteed collard greens and blend of wild rice, lentils and couscous.
- 1 small fennel bulb, thinly sliced
- 1/2 blood or navel orange, very thinly sliced, seeds removed
- 1/2 lemon, very thinly sliced, seeds removed
- 1/2 jalapeño, with seeds, thinly sliced
- salt and coarsely ground black pepper
- 3/4 pound salmon fillet, preferably center-cut, skinned removed
- olive oil
Preheat oven to 275°. Toss fennel, orange slices, lemon slices, chile in a shallow baking dish; season with salt and pepper. Season salmon with salt and place on top of fennel mixture. Drizzle with olive oil over all.
Roast until salmon is just cooked through (flesh will be slightly opaque), 30–40 minutes for medium-rare. Depending on your oven you may have to adjust cooking time. I cooked for 30 minutes at 275° then increased the temperature to 300° for the last 10 minutes.
Transfer salmon to a platter, breaking it into large pieces. Serve with fennel mixture. Season with sea salt and pepper.