Slow-Roasted Salmon with Fennel Salad

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
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!
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