Slow Roasted Salmon with Blood Orange and Fennel Salsa

serves 4

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Preheat oven to 300 degrees

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2 one pound salmon fillets (let salmon sit out at least 15 minutes prior to roasting)

1 small fennel bulb, thinly sliced on mandolin

1 tablespoon olive oil

1/4 cup whole grain mustard

3/4 teaspoon kosher salt

3 teaspoons fennel seeds, toasted and crushed

3 teaspoons coriander seeds, toasted and crushed

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To toast and crush fennel and coriander seeds:

Place seeds in small skillet, toast for a few minutes until fragrant. Place in mortar and pestle and

crush or crush in a spice grinder.

Cover a baking sheet with foil and place fennel slices in two piles, drizzle with olive oil. Place

one salmon filet on top of each fennel pile.

Spread mustard over salmon filets and sprinkle with crushed fennel, coriander seeds and salt.

Roast approximately 30 minutes for medium rare, slightly longer for medium.

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Blood Orange and Fennel Salsa

1/4 red onion, thinly sliced on mandolin

2 blood oranges, skinned, cut into rings, then into chunks

1 fennel bulb, thinly sliced on mandolin, plus fennel fronds, chopped

1 tablespoon olive oil

juice from 1/2 meyer lemon

salt/pepper

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In a small bowl combine onion, oranges, fennel bulb and fronds. Add olive oil, lemon juice and

season with salt and pepper, toss to combine. Serve over salmon.