Succulent Slow Roasted Salmon, Fennel and Citrus

A slow roast gives this salmon dish its rich and succulent flavour and texture. Served atop scented basmati rice, or with a simple green salad, it is a definite winner. 

With a mandolin or a very sharp knife, as thinly as possible slice about 6-8 slivers of both lemon and
orange with the rind. Do the same with fennel, but double the amount. Finely chop a fresh red chili pepper or chili flakes as a good substitute.  

In a bowl or cast iron pan mix all of this with a generous pour of olive oil, good amount of salt and pepper.  Place it unarranged in a baking pan or the cast iron pan in which you can broil.

Broil the above for a few minutes until you begin to get a char. Then remove and set the oven to 275F degrees.

Place the fish filet (skin on or off) on top of the fruit and veg and drizzle with olive oil, salt and pepper.

Roast the dish for about 30-45 minutes, depending on the size and thickness of the filet.  It should pull apart moistly with a fork when done. Top with fresh dill or fennel fronds.

This is really a new find for me in terms of cooking fish.  I think it could be really fun with many variations of vegetables and fruit. Will need to experiment!!

One of my all time fave dishes.