Slow Cooked Salmon with Citrus with Lemony Salsa Verde

Ingredients:

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

¾ cup olive oil

Flaky sea salt (such as Maldon)

Directions:

Preheat oven to 275°. Toss fennel, orange slices, lemon slices, chile, and 4 dill sprigs in a shallow 3-qt. 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 lemony salsa Verde, fried capers  and fresh dill sprigs.

Lemony Salsa Verde

Ingredients:

Zest of a 1 lemon 

Zest of 1 orange

1 small shallot, finely chopped

3 garlic cloves, roughly chopped

¼ cup chives, chopped

1 cup packed flat-leaf parsley, chopped 

½ cup cilantro, chopped

½-3/4 cup olive oil 

To Serve:

1 Tbl salted capers

¼ cup olive oil 

Extra herbs to garnish

Directions:

In a blender, put the lemon zest, orange zest, shallot, garlic, chives, parsley, cilantro and olive oil and blitz to combine. The sauce should be green. Set aside until ready to serve.

When ready to serve-Heat up ¼ cup olive oil in a small skillet over medium heat. Once shimmering add the capers, quickly fry. Stir frequently over medium heat until capers are crisp. 

When serving the salmon top each piece with the Lemony Salsa Verde and fried capers and extra herbs.