This salmon was a nice change from the usual grilled salmon with salt and pepper I usually make. New Seasons had 283,920,382 types of citrus at the time, and I ended up picking one that had a very grapefruit-y essence that was fine for me, but not for someone else in the house. I should have definitely should have gone with the tried and true blood orange, but I wanted to try something new.
Going low and slow with all that oil and citrus made for a very, very, very moist salmon. Not a chance that this sucker is drying out unless you try to overcook it. A mandoline is going to be your friend. I had everything in the oven in probably 10 minutes.
Don’t be scared by the jalapeno. I really thought it’d be spicier based on how spicy it was pre-roast, but it was really mild when all was said and done. It added a little more depth to a bright, yet rich, piece of salmon.
And now I’m out of salmon in the freezer. I have to back to buying it at the store like a normal human. What’s the world coming to?
Inspiration: Bon Appetit
- 1 fennel bulb, thinly sliced
- 1 orange, thinly sliced with seeds removed
- 1 Meyer lemon, thinly sliced
- 1 jalapeno, thinly sliced
- 2lbs, skinless salmon fillet
- 3/4 cup olive oil
- sea salt and pepper
Preheat the oven to 275 degrees. Toss the fennel, orange slices, lemon slices, and jalapeno into a shallow baking dish. Season with salt and pepper.
Season the salmon on both sides with salt and pepper before placing on top of the fennel citrus mixture. Pour the olive oil all over.
Roast the salmon, uncovered, until it’s just about cooked through. 30-40 minutes should be plenty of time, but my fillet was really thick. I went to 40 and tested it with my thermometer. Internal temp should be about 145 degrees.
Transfer the salmon to a platter and spoon the fennel citrus mixture on top. Taste for salt and pepper.