Slow Roasted Salmon

I personally never tire of eating salmon.  If I were stranded on a deserted island with only one food choice, I would choose salmon!  I could and do eat salmon multiple times a week.  I usually prepare salmon in one of two ways, in a parchment paper pouch (see previous post “Salmon en Papillote”) or slow roasted.  Both these methods are simple, fast and delicious.  I do like to play around with different spices, sauces, and/or fresh herbs that I add to the salmon.  Recently I came across a slow roasted salmon/artic char recipe in Bon Appétit with the addition of a fresh fennel slaw.  While I can eat salmon a lot, my husband does the “we are having salmon again” face too often until I made this recipe.  Now, no push back, no pouty faces and no leftovers.

Luckily I discovered a wild Alaskan salmon source during the winter months.  Doug’s Wild Alaska Salmon sells fresh frozen salmon at the Morningside Farmer’s Market in Atlanta from October- April.  Doug’s Wild Alaska Salmon  Wild salmon simply tastes better, but the reasons to eat wild over farm raised go beyond taste, check out Doug’s Wild Alaska Salmon website for a comparison of wild Alaskan salmon vs. farm raised.  Doug’s Wild Alaska Salmon also ships within the continuous US states.

Good news the fresh wild Alaskan salmon season is around the corner.  My local Whole Foods already is stocking fresh wild Alaskan Halibut and I was told the fresh wild Alaskan salmon is usually not far behind.

Slow Roasted Salmon

Print Recipe

Adapted slightly from Bon Appétit December 2015.

Course Main

Cuisine Seafood

Author Jane

Ingredients

• 1/2 cup champagne or white wine vinegar
• 1 tablespoon sugar
• 2 teaspoons coarse kosher salt
• 1 teaspoon caraway seeds
• 1/3 cup water
• 6 medium garlic cloves thinly sliced
• 1 medium fennel bulb thinly sliced with a mandoline
• 1 1/2 lb. wild Alaskan salmon fillet
• 4 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• 1/2 cup dill chopped

Instructions

• Preheat oven to 300 F.
• In a small saucepan combine champagne vinegar, sugar, salt, caraway seeds and water. Simmer over medium heat, stirring until sugar is dissolved. Remove from heat and add garlic. Set aside for 10-15 minutes. After 10-15 minutes add 1/2 of the fennel slices. Let the fennel brine for about 10 minutes.
• Line a baking sheet with parchment paper. Place the salmon on the pan and drizzle with olive oil and season with salt and pepper. Roast for 15-18 minutes or until the flesh flakes when poked with a fork.
• Meanwhile after the fennel has pickled for 10 minutes, drain the mixture and toss the fennel with 3 tablespoons of olive oil and 1 tablespoon lemon juice. Add remaining fennel slices, dill and season with salt & pepper.
• Serve fennel slaw on top of roasted salmon.