It was Alison Roman’s popular cookbook, Dining In, that inspired fisherman & Vice President of Salmon Shares, Marsh Skeele, to create this recipe. Roman’s approach to cooking fish has become a mantra amongst our Salmon Stewards: slow & low. Slow & Low Coho pays homage to this fish cooking wisdom, combining it with flavors Marsh perfected over the course of decades cooking wild salmon. Relax with a glass of wine (or two), while low temperatures and time in the oven do the work.
2 (8-ounce) coho salmon fillets Available In Our Premium Subscription Box
1 blood orange, sliced into discs
1 fennel bulb, thinly sliced (set fronds aside)
2 tablespoons olive oil
1 teaspoon chili powder
3 teaspoons ground fennel seed
1 teaspoon salt
2 tablespoons dry white wine
Salt and pepper, to taste
Preheat oven to 275° and while you wait, place fillets skin side down on a parchment-lined baking sheet.
Drizzle olive oil over fish, and spread to coat. Mix chili powder, ground fennel, and salt, and liberally season fish with the mixture.
Toss fennel slices in olive oil and a pinch of salt & pepper. Cover the fish in alternating slices of fennel & orange.
Splash dry white wine over covered fish.
Place baking sheet in oven and cook 20 minutes. For thinner tail pieces, check the fish at 12-14 minutes.
Garnish with reserved fennel fronds and serve warm.