Roasted Salmon with Fennel and Citrus
An impressive centerpiece for a springtime meal, this recipe features a large fillet of salmon slow-roasted on a bed of colorful citrus fruits and fresh fennel. The fruit becomes deliciously caramelized, providing a nice contrast to the rich fish, while the fennel lends subtle notes of anise.
Ingredients
- 1 Tbs. fennel seeds
- 1/2 tsp. red pepper flakes
- 3/4 cup (6 fl. oz./180 ml) extra-virgin olive oil
- 2 fennel bulbs, trimmed, cored and thinly sliced, fronds reserved for garnish
- 1 navel orange, thinly sliced and seeds removed
- 1 blood orange, thinly sliced and seeds removed
- 1 small grapefruit, thinly sliced and seeds removed
- 1 Meyer lemon, thinly sliced and seeds removed
- Kosher salt and freshly ground black pepper
- 1 skinless center-cut salmon fillet, about 2 1/2 lb. (1.25 kg)
- Flaky sea salt
Directions
Preheat an oven to 300°F (150°C).
In a small saucepan over medium heat, toast the fennel seeds and red pepper flakes, stirring constantly, until fragrant, about 3 minutes. Add the olive oil and bring to a simmer, then remove from the heat and let cool slightly. Strain the oil, discarding the fennel seeds and pepper flakes.
Arrange the fennel, orange, grapefruit and lemon slices in a large baking dish, spreading them evenly. Season with kosher salt and black pepper. Place the salmon on top, then pour the infused olive oil over the salmon and season with kosher salt.
Roast until the salmon is tender and flakes when pulled with a fork, about 30 minutes. Let cool slightly, then transfer the fennel, citrus and salmon to a serving platter. Season the salmon with black pepper and flaky sea salt, garnish with the reserved fennel fronds and serve immediately. Serves 6.
Williams Sonoma Test Kitchen