Hello! This is Gab from Artful Desperado. As the song goes; the sun is shinning, the weather is sweet – hence you need something fresh and light to enjoy while chillin’ with your friends at the beach, in your backyard or wherever you like to enjoy some quality time.
This slow cooked salmon with fresh oregano fennel salad is so on point with the heat I can’t even … literally. Bonus points for only having to turn on the oven for about 20 minutes and at a very low temp, therefore you won’t melt while cooking. It’s lemony, crunchy, salty and satisfying. Yes, it’s for reals.
Oh! and just in case you may wonder “why slow cooking salmon and not grilling it?” well, let me tell you: slow cooking is – in my opinion – the best way to enjoy salmon. It keeps it juicy and tender but it gets rid of the “fleshy” texture some people don’t like, basically it turns into butter. So there, now you know it. As long as you have some super fresh wild salmon and a few fresh ingredients you can whip this salad in less time that it takes you to get dressed for the pool.
We paired this salad with Kendall-Jackson Grand Reserve Chardonnay and it’s like they were meant to be with each other.
- 1 medium/large salmon fillet (about 2.5 pounds)
- 1 large fennel bulb, trimmed and thinly sliced
- 1 handful fresh oregano, rough chopped
- 2 tablespoons capers
- 5 radishes, thinly sliced
- 1 lime, thinly sliced
- Pea shoots or any other sprouts of your choice
- Juice of 1 lemon + more to rub on fish
- Zest of 1 lemon
- 1 tablespoon Olive oil + for frying
- Sea salt and pepper to season
- Start by slow cooking the salmon: preheat the oven at 200F. Grab a baking sheet and line it with aluminum foil. Take your salmon fillet and rub it (both sides, skin and flesh) with olive oil. Squeeze a bit of lemon juice and rub it again. Sprinkle with sea salt and pepper and bake for 20 min. You'll know its ready when you try to pull the salmon from the skin and it comes apart easily. Don't bake for more than 25 though. Set aside
- Pour some olive oil in a frying pan over medium heat, then fry the capers in it until crisp, about 5 minutes. Remove from heat.
- In a bowl combine the fennel, oregano, radishes, and lime slices, some salt and pepper to season, and toss to combine (NOTE: go easy on salt! The capers are quite salty already). Now break apart the salmon and add it to the salad along with the fried capers, sprouts, lemon juice, and the 1 tablespoon of olive oil. Gently toss a couple times to combine and let it sit for 10 minutes so flavours develop.
- Just before serving taste and adjust seasoning if needed, top with sprouts and dig in!
Hope you enjoy this super awesome summer-ready dish. Until next time!