SLOW-ROASTED SALMON WITH FENNEL, CITRUS, AND CHILES

This is an excellent way to prepare salmon, in part because it is so easy, but more because the result is tender and moist.  This is yet another recipe from Bon Appetit, from the January 2014 issue.  I didn't have blood oranges, but substituted Clementines.

Slow-roasted Salmon with Fennel, Citrus, and Chiles

1 medium fennel bulb, thinly sliced
1 blood or navel orange, very thinly sliced, seeds removed
1 Meyer or regular lemon, very thinly sliced, seeds removed
1 red Fresno chile or jalapeño, with seeds, thinly sliced
4 sprigs dill, plus more for serving
Kosher salt and coarsely ground black pepper
1 2-lb skinless salmon fillet, preferably center cut (I had individual fillets which worked fine)
3/4 cup olive oil
Flaky sea salt (such as Maldon)

Preheat oven to 275 degrees F.

Toss fennel, orange slices, lemon slices, chile, and 4 dill sprigs in a shallow 3-quart baking dish; season with kosher salt and pepper.  Season salmon with kosher salt and place on top of fennel mixture.  Pour oil over.

Roast until salmon is just cooked through (the tip of a knife will slide through easily and flesh will be slightly opaque), 30-40 minutes for medium-rare.

Transfer salmon to a platter, breaking it into large pieces as you go.  Spoon fennel mixture and oil from baking dish over; discard dill sprigs.  Season with sea salt and pepper and top with fresh dill sprigs.

Serves 6.