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Slow Roasted Salmon

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.