Slow Roasted Salmon and Grapefruit Vinaigrette

April 16, 2014

Recipe time!  This has become my “go to” favorite when I know I’m in for a busy week.  I prepare the Slow Roasted Salmon (make extra!) as the main course along with veggies for one night, then refrigerate the extra to put on top of a salad for lunch and/or a quick dinner later in the week.  The main recipe is not my own…I’m a big fan of food magazines.

 

Slow Roasted Salmon w/ Fennel, Citrus, and Chiles from Bonappetit

 

Preheat oven to 275 degrees.

 

Toss in a shallow 3-qt. baking dish:

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 Chile or jalapeno, with seeds, thinly sliced

4 Dill sprigs

 

Place 1 2-lb skinless salmon filet seasoned with Kosher salt on top of above mixture.

 

Pour ¾ cup olive oil over everything.  

 

Roast salmon 30-40minutes until just cooked through (flesh will be slightly opaque).

 

Transfer to plates, and enjoy with whatever you like with your fish OR you can go ahead and make your salad.  I had extra grapefruit one day and was inspired to make a dressing of it…it turned out to be pretty amazing, if I do say so myself! 

 

I used mixed salad greens.  Added a few kalamata olives, thinly sliced red onion I had leftover in the fridge, a few segments of grapefruit, and then my leftover cold salmon. 

 

My Grapefruit Vinaigrette went something like this:

 

Juice from 2 grapefruit (minus the segments that went on my salad)

1 tablespoon of shallots, minced

1 tablespoon rice vinegar

2 pinches of brown sugar

1 cup canola oil

½ teaspoon olive oil

 

Whisk all of the above together and drizzle some of it on your salad…the dressing is so fresh and good, your mouth won’t believe it!  Sadly, the dressing only seems to keep its kick for a couple of days, so don’t plan on making a bunch ahead to save for another time…it simply won’t be the same.  ENJOY!

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