Slow-Roasted Salmon with Fennel, Citrus & Chilli

Great for a big group, or slim down the quantities to make the perfect dish for two. A fresh way to serve salmon, aka a perfect summertime seafood salad. The recipe doesn't include the greenery, as seen in my photographs, so check out my Serving Suggestion below for the complete dish.

Serving Suggestion: as a stand-alone salad, on a simple bed of green beans, chicory, baby gem lettuce and garnished with sesame seeds and spring onions.

Difficulty Level: 2

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Ingredients:

Serves 6

• 1 medium fennel bulb, thinly sliced

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

• 1 lemon, very thinly sliced, seeds removed

• 1 red chilli or jalapeño, with seeds, thinly sliced

• 4 sprigs dill, plus more for serving

• Kosher salt and coarsely ground black pepper

• 1 2-lb. skinless salmon fillet, preferably center-cut

• ¾ cup olive oil

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Method:

1. Preheat oven to 140C/275F/gas mark 1. Toss fennel, orange slices, lemon slices, chilli, and 4 dill sprigs in a shallow baking dish; season with kosher salt and pepper. Season salmon with kosher salt and place on top of fennel mixture. Pour oil over.

2. 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.

3. 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.

I served it up here on a simple bed of green beans, chicory, baby gem lettuce and garnished with sesame seeds and spring onions,

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