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Slow Roasted Salmon with Fennel, Citrus, and Chiles

Hope floats on a Thursday. You’ve got an accomplished week behind you, a light-meeting day ahead of you, and only one early morning hangover to endure before your weekend. By Friday, I’m usually defeated, but there’s still some energy left on Thursday night for fun, which brought me on this particular evening to my girlfriend Sarah’s for a delicious meal and copious amounts of wine in the comfort of her apartment.

Bitches in the Kitchen: Slow Roasted Salmon with Fennel, Citrus, and Chiles

Sarah is my NYC soul sister; beyond sharing many of the standard interests, she’s the friend who makes one hour turn into five over non-stop conversation and laughs. This can turn a meal at home into a night that’s way past my working “curfew,” which is why I was thrilled when I discovered Minibar, an app that allows you to search and purchase alcohol for delivery based on your zip code. I didn’t have to take any time away from our chatter or any attention away from the oven to go on an alcohol run, and in a short 15 minutes, we were happily uncorking a wonderful bottle of Pinot Noir over our food prep.

Bitches in the Kitchen: Slow Roasted Salmon with Fennel, Citrus, and Chiles

We decided on salmon, my seafood go-to because of its simplicity, although Sarah decided to be ambitious and selected a recipe from Bon Appetit. This recipe, however, was relatively painless and minimal in effort. You toss ingredients in a baking dish, add salmon, finish with olive oil, and then cook for 30-40 minutes. The most challenging part of the dish is remembering to check on the salmon to make sure you don’t overcook it!

Bitches in the Kitchen: Slow Roasted Salmon with Fennel, Citrus, and Chiles

Sarah served the fish with monstrous (in a good way) broccolini and white rice, which sopped up the extra juices from the salmon perfectly. I highly recommend serving with extra lemon slices for seasoning; it added a great pop of flavor to the dish. This is also super healthy and simple, which made me feel a lot less guilty about the second, third, and fourth helping I had.

– 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 red Fresno chile or jalapeño, with seeds, thinly sliced
– 4 sprigs dill, plus more for serving
– Kosher salt, coarsely ground pepper
– 1 2-pound skinless salmon fillet, preferably center-cut
– Flaky sea salt (such as Maldon)

1. Preheat oven to 275°F.
2. Toss fennel, orange slices, lemon slices, chile, and 4 dill sprigs in a shallow 3-quart baking dish; season with kosher salt and pepper.
3. Season salmon with kosher salt and place on top of fennel mixture.
4. Pour oil over.
5. Roast until salmon is just cooked through (the tip of a knife will slide through easily and flesh will be slightly opaque), 30–40 minutes for medium-rare.
6. 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.

Source: Bon Appetit

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