Monday, January 9, 2017

Slow Baked Salmon with Crispy Fennel & Onions

   If you haven't tried slow baking salmon yet, give this recipe a go! If you have slow baked salmon- then you know how incredibly amazing it is- and you still should give this recipe a go. Simply seasoned, and evenly baked, this salmon is buttery soft, and filling. Taking a fork full of salmon, crisp fennel, and garlicky onions reminds me how perfectly satisfying this recipe is, and why its so easy; a one-sheet-pan dinner with minimal clean up, and flavor that would seem like you used ten pots. 
1.5 lbs salmon, skin on
kosher salt
coarse black pepper
2 teaspoons fennel seeds
1 fennel bulb, cleaned and thinly sliced (keep fronds for garnish)
2 medium onions, thinly sliced
4 garlic cloves, minced
1/4 cup extra virgin olive oil 
2 table spoons rice vinegar
1/2 lemon

1. Preheat oven to 275°. place a rack to the lowest level of the oven. on a large sheet pan toss the fennel, fennel seeds, onions, minced garlic, rice vinegar, and half of the olive oil. spread fennel mixture evenly on the pan. rinse salmon and pat dry. rub salmon with remaining olive oil, and generously sprinkle with kosher salt, and pepper. place salmon on top of fennel and onions and bake in the oven for 35 minutes, until salmon is light mink and onions are soft. top salmon with chopped fennel fronds for garnish. squeeze lemon over whole pan and serve. 

Yields: 4 servings
Bon Appétit!

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