Slow & Low Coho with Citrus & Fennel
Prep: 10 mins | Total: 35 mins
Captain Marsh Skeele
It was Alison Roman’s popular cookbook, Dining In, that inspired fisherman & Vice President of Salmon Shares, Marsh Skeele, to create this recipe. In her debut work, Roman produced a magnum opus for home cooks everywhere. Loaded with style, wry humor, and sage advice to elevate your meals, 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. Revel in the moist, flavorful result.
- two 8 oz coho salmon fillets
- 1 blood orange, sliced into discs
- 1 fennel bulb, thinly sliced (set fronds aside)
- 2 tbsp olive oil
- 1 tsp chili powder
- 3 tsp ground fennel seed
- 1 tsp salt
- 2 tbsp dry white wine
- salt & 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.
Marsh's pro cooking tip: You know the fish is done when the flakes come apart when poked gently.