Citrus Salmon

by Frank

Ingredients for 4 persons

• 1 bulb Fennel, thinly sliced
• 1 Blood Orange or Navel, very thinly sliced and deseeded.
• 1 Lemon (unwaxed), very thinly sliced and deseeded.
• 1 red Fresno or Jalapeño, thinly sliced.
• 4 Sprigs of Dill (or use the Fennel fronds if available).
• Sea Salt and coarse ground Black Pepper.
• 1 (2lb) Salmon Fillet
• 175ml of Olive Oil (¾ Cup)
• Flaky Sea Salt (such as Maldon)

Method

1. Preheat the oven to 275F or 140C.
2. Toss fennel, orange and lemon slices, chilli in a shallow baking dish.
3. Season with the salt and pepper.
4. Season the salmon with sea salt and place on top of the fennel mixture.
5. Pour the Olive Oil over.
6. Roast until the salmon is just cooked through.
7. The tip of a knife will slide through easily and the flesh should be opaque.
8. Around 40 minutes should be OK.
9. To Serve, break the salmon into large pieces in the baking dish.
10. Spoon fennel mixture and oil over the salmon pieces.
11. Season with sea salt and pepper, garnish with Dill or Fennel fronds.