Slow-roasted salmon with fennel, citrus, and chiles from Bon Appétit Magazine, November 2024 (page 26) by Alison Roman

  • salmon fillets
  • dill sprigs
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

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

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

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

  • SpatulaCity on January 03, 2025

    The combo of roasted fennel, citrus and jalapeño is awesome! Overall though this was just good because the rind on the orange and lemon was a big turn off for us. It was so bitter even after slow roasting for the required time. It is pretty though - maybe next time I’d peel half the lemon and orange and use the unpeeled slices for garnish.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.