Me, end of November: Give me all your potatoes and pies.
Me, early December: These sweatpants are all that fits me right now. Get that pie away from me.
So in my search of a lighter yet full-flavored dinner, I dug up this recipe I’d bookmarked many Moleskine pages ago for slow-roasted salmon.We have not been cooking enough fish around here, which I always feel guilty about for some reason. Before this, one of my favorite ways to cook fish at home was en papillote. You tuck your fresh fish fillet, a handful of chopped vegetables, and a splash of wine into a pouch and everything steams in the oven until cooked through. Fish en papillote is impressive and fast.
This slow-roasted salmon takes a bit longer but is even easier. The oven temperature comes way down, so you don’t have to babysit it. There’s no way you’re overcooking fish this way. No dinner origami required. The result is the most tender salmon I’ve ever cooked in my kitchen. And when I say slow roast, we’re talking 40 minutes. Dinner in an hour!
I couldn’t find a two-pound slab of salmon for this recipe so instead I had the fish guy set me up with several smaller center-cut fillets, and I tucked them side by side on a plush, multicolored bed of Meyer lemon and orange slices with feathery dill and slivers of shallot. (I couldn’t find fennel that day.) These fresh ingredients infuse your salmon as it slow roasts, perfuming your kitchen and signaling a great dinner to anyone nearby.
I made this salmon with intentions for several healthy dinners for a party of two, but this could be a stunning and unexpected star of your next dinner party. Coming to a dinner party near you, friends!
slow-roasted salmon with citrus and dill
This is my new favorite way to cook fish. A low-and-slow roast results in tender salmon that is never overcooked. If you can’t find a 2-pound fillet, feel free to tuck smaller pieces next to each other to get to 2 pounds.
1 medium fennel bulb (or 2 shallots), thinly sliced
1 blood or navel orange, very thinly sliced, seeds removed
1 Meyer or regular lemon, very thinly sliced, seeds removed
1 red Fresno chile or jalapeño, with seeds, thinly sliced
4 sprigs fresh dill, plus more for serving
Freshly ground black pepper
2-pound skinless salmon fillet, preferably center-cut
¾ cup olive oil
Flaky sea salt, such as Maldon
Preheat oven to 275°F. Toss fennel, orange slices, lemon slices, chile, and 4 dill sprigs in a shallow 3-quart baking dish; season with salt and pepper. Season salmon with salt and place on top of fennel mixture. Pour oil over the whole thing.
Roast until salmon is just cooked through (the tip of a knife will slide through easily and flesh will be slightly opaque), 30–40 minutes for medium-rare.
Transfer salmon to a platter, breaking it into large pieces as you go. Spoon fennel mixture and oil from baking dish over; discard dill sprigs. Season with salt and pepper, and top with fresh dill sprigs.
(Recipe from Alison Roman via Bon Appetit.)