Slow Roasted Salmon with Fennel, Citrus and Chiles

“Fish is held out to be one of the greatest luxuries of the table and not only necessary, but even indispensable at all dinners where there is any pretence of excellence or fashion.” ~ Isabella Beeton (1836-1865)

Olive Oil Poached Salmon

Fish is not only healthy but it cooks quickly and that means dinner can be ready in less than hour. That is a real blessing when you are too tired to even think about what is for dinner.

So instead of reaching for a bowl of cereal or a peanut butter sandwich, a delicious seafood meal could be tantalizing your taste buds.

Poaching fish in a flavored liquid such as bouillon is a method that is often used. However, if you want fish that is tender and moist with an unbelievable flavor you should try poaching in olive oil. As Molly Stevens from Fine Cooking says, “there’s no better way to pay tribute to a perfectly fresh piece of seafood.”


This Slow Roasted Salmon is poached in olive oil with fennel, blood oranges and jalapeno chili peppers.
Slow Roasted Salmon with Fennel, Citrus and Chiles
This dish could also be prepared with any flaky fish such as cod or halibut.


Since citrus fruits are at their sweetest during the winter months, the blood oranges are amazingly delicious with the fish.


For a complete list of ingredients and cooking instructions, see the recipe on the Bon Appetit website.

Calories (kcal) 480
Fat (g) 38
Saturated Fat (g) 5
Cholesterol (mg) 85
Carbohydrates (g) 6
Dietary Fiber (g) 2
Total Sugars (g) 3
Protein (g) 31
Sodium (mg) 330

Patricia Rio
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