Citrus-fennel slow-roasted salmon with chiles
Citrus-fennel slow-roasted salmon combines zesty citrus, fragrant fennel, and a hint of heat from red hot chili peppers, creating a vibrant and healthy dish. Slow-roasted at low temperature, this recipe enhances the salmon's natural flavors while keeping it moist and tender.
Cook time 40 min
Prep time 15 min
Ingredients:
1 bulb fennel1 orange
1 lemon
1 red hot chili pepper red hot chili peppers
4 tbsp dill
1 dash salt
1 dash black pepper
36 oz salmon
1/2 cup olive oil
Citrus-fennel slow-roasted salmon with chiles is a delightful and flavorful dish that brings together the zesty brightness of citrus, the unique anise-like flavor of fennel, and the subtle heat of red hot chili peppers. This recipe is perfect for special occasions or a cozy dinner at home, promising a healthy and delicious meal that's easy to prepare.
Instructions:
- Thinly slice the fennel bulb. Set aside a handful of fennel fronds for garnish.
- Thinly slice the orange and lemon into rounds, removing any seeds.
- Thinly slice the red hot chili pepper.
- In a large baking dish, layer half of the sliced fennel, orange, lemon, and chili pepper.
- Scatter half of the chopped dill over the layer.
- Place the salmon fillet on top of the layered fennel, citrus, and chiles.
- Season the salmon with a dash of salt and black pepper.
- Layer the remaining fennel, orange, lemon, and chili pepper on top of the salmon.
- Pour the olive oil evenly over the salmon and vegetables.
- Scatter the remaining dill over the top.
- Place the baking dish in the preheated oven.
- Roast the salmon for about 45-50 minutes, or until it is opaque and flakes easily with a fork.
7. Serve:
- Remove the dish from the oven and let it rest for a few minutes.
- Garnish with the reserved fennel fronds.
- Serve the salmon with the roasted fennel, citrus slices, and chiles.
This Citrus-fennel slow-roasted salmon with chiles is a vibrant and aromatic dish that's sure to impress. The harmonious blend of flavors from the citrus, fennel, dill, and chili peppers complements the rich taste of the salmon perfectly. Enjoy this healthy and delicious meal with your family and friends!
Citrus-fennel slow-roasted salmon with chiles FAQ:
Roast the salmon in a preheated oven at 275°F (135°C) for about 45-50 minutes, or until it is opaque and flakes easily with a fork.
The salmon is properly cooked when it becomes opaque and flakes easily with a fork. If using a meat thermometer, it should reach an internal temperature of 145°F (63°C).
Yes, you can substitute other vegetables such as leeks or thinly sliced onion, though the flavor profile will change slightly. Keep in mind that fennel adds a unique anise-like flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to avoid drying out the fish.
Yes, you can use frozen salmon, but make sure to thaw it completely in the refrigerator before preparing the dish to ensure even cooking.
Tips:
- Ensure your salmon is fresh and of high quality for the best results.
- Slice the fennel thinly to ensure it cooks evenly alongside the salmon.
- While preparing the citrus, make sure to zest the fruits before juicing them to maximize their flavor.
- For an extra kick of heat, you can add more chili pepper or substitute with a hotter variety.
- Slow-roasting at a low temperature ensures the salmon remains tender and moist.
- Feel free to garnish with additional fresh dill before serving for an added burst of flavor and color.
Nutrition per serving
6 ServingsCalories 240kcal
Protein 36g
Carbohydrates 7g
Fiber 2.27g
Sugar 4.11g
Fat 27g
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