Slow-Roasted Salmon with Fennel Salad

ingredients
all
1/2 cup Unseasoned rice vinegar
1 tbsp Sugar
1 tsp Caraway seeds
2 tsp Kosher salt
6 cloves Garlic
thinly sliced
1 small Fennel
thinly sliced on a mandoline, divided
1 1/4 lbs Salmon fillet
4 tbsp Olive oil
Freshly ground black pepper
1 tbsp Fresh lemon juice
1 tbsp Preserved lemon peel
chopped
1/2 cup Dill fronds
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!
1
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.
2
Add half of fennel and toss to coat. Let sit until fennel softens slightly and tastes pickled, 8–10 minutes.

3
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.
4
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.

5
Serve salmon topped with fennel salad.

source: Bon Appetit