Slow-Cooked Fennel Salmon

I would never have thought to cook salmon at a low temperature for 40 minutes, but it actually works really well and leads to meltingly tender salmon.  Although the time is longer than a typical fish recipe, it's completely hands off so it's not a lot of work.  I am semi-obsessed with the sweet, licorice-like flavor of fennel, and here it gets used three ways-- fennel seeds and fronds on top of the salmon, and the bulb thinly sliced and cooked under the salmon.  You could also use the fennel bulb raw and tossed with a simple vinaigrette on the side, as a salad, if you prefer.

Slow-Cooked Fennel Salmon (adapted from the Bon Appetit Food Lover's Cleanse)

Servings vary based on how much salmon you cook

1 to 1-1/2 pounds salmon in one piece, with skin on

Salt and pepper

1 tsp fennel seeds (or another preferred herb or spice)

Minced fennel fronds (or another fresh herb)

Olive oil

1. Preheat the oven to 275 degrees.  Line a baking sheet with foil and spray with oil.

2. Season the salmon with salt and pepper and place skin-down on the baking sheet.  Sprinkle the fennel seeds on top, along with the fennel fronds.  Drizzle with a bit of olive oil.

3. Cook 30-40 minutes, until the salmon flakes when gently pressed.  Or, if cooking individually-sized fillets, they should take about 25 minutes.  

4. Peel the skin off the salmon and break into large chunks to serve.