This is a great light meal and has an amazing amount of flavor while relatively easy to prepare. We recommend pairing the dish with a good Rose wine to keep in line w/ the lightness of the overall meal. We served the fish with a rice pilaf - you can add a salad or bread as well. The Garlic and fennel can be pickled 1 day ahead, just cover and chill!
|Preheat oven to 300°. Bring vinegar, sugar, caraway seeds, 2 tsp. salt, and ⅓ cup water in a small saucepan to a simmer over medium heat, stirring to dissolve sugar. Remove from heat and add garlic. Let sit until garlic is slightly softened, 10–15 minutes.|
|Add half of fennel and toss to coat. Let sit until fennel softens slightly and tastes pickled, 8–10 minutes.|
|Meanwhile, place salmon in a 2 or 3 qt. baking dish and coat with 1 Tbsp. oil; season with salt and pepper. Roast until flesh easily flakes apart and a paring knife inserted into fish meets no resistance, 15–18 minutes.|
|Drain fennel mixture; discard liquid. Toss in a small bowl with lemon juice, preserved lemon, remaining 3 Tbsp. oil, and remaining fennel; season with salt and pepper. Mix in dill.|
|Serve salmon topped with fennel salad.|
source: Bon Appetit