Slow-roasted salmon with fennel, citrus, and chiles from Bon Appétit Magazine, January 2014: The Cooking School Issue (page 75)

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Notes about this recipe

  • Eat Your Books

    Can substitute cod, halibut, John Dory, or Turbot for salmon; navel oranges for blood oranges, regular lemons for Meyer lemons, and jalapeños for Fresno chiles.

  • peaceoutdesign on March 03, 2022

    I liked the slow cooking that ended up in the fish being very moist but next time I would put the fennel citrus mix on the bottom and top of the salmon just to impart more flavor.

  • ricki on November 14, 2020

    Fresh, lively, and easy recipe for steelhead. Loved the Meyer lemon and fennel, not so much the navel orange because its skin was too bitter. Next time, I'd put the citrus/fennel in the oven first and add the fish later, because the few pieces of caramelized lemon were the best. No dill, just fennel fronds, and finished with sliced salty olives and chopped fennel fronds on top. Note: used half as much oil, and it was plenty

  • Barb_N on May 26, 2016

    EYB to the rescue! I searched for a salmon recipe that used fennel and chose this. I only had lemons- would have liked to add other citrus but I chose this after my grocery run. It is easy and tasty but the fennel was still crunchy- probably because I sliced it by hand rather than shaved it with a mandoline.

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