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Slow Roasted Silken Salmon Fillet on a Bed of Caramelized Fennel

Here at Brian Beal Moore Catering, we are very curious folk. The world is abundant with unforged culinary avenues to explore, and this is one of beautiful benefits that is bestowed on those who may never be intellectually satiated!



Recently, I came across a recipe for Slow Roasted Salmon, which immediately struck me as counterintuitive on how to roast anything. I prefer roasting at high heat to ensure caramelization which intensifies the flavors. I crank my oven up to four-hundred degrees or more and wait for the beautiful results.



But this preparation lowers the oven to three-hundred-twenty-five degrees, and by doing so results in the salmon being truly silken and buttery. Almost like a confit, but with very little added fat. The color stayed vivid, and it definitely looked as a harbinger of spring on this blustery winter’s day. We roasted the fish with a thinly sliced lime, whose acidity played foil against the richness. Set upon a bed of paper-thin wisps of Fennel, we roasted them together for about twenty-five minutes. (times will vary depending on thickness of the fillets)

We prepared a light Saffron Scented Rice as a colorful accompaniment, bringing forth another brilliant color to to both the palette and the palate!

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