Slow-Roasted Salmon

Here is a recipe that we made for Valentine's Day & then again for Mother's Day.  It is delicious!!  We have carried the rice part over to other recipes, using whatever fresh herb we have on hand that sounds good.  The recipe comes from the Jan/Feb 2012 issue of Clean Eating.

Serves: 4  Hands-on time: 20 minutes  Total time: 25 minutes

INGREDIENTS:
4 4-oz boneless, skinless wild salmon fillets
4 tsp olive oil, divided
1/4 tsp sea salt
1/4 tsp ground cayenne pepper (opt--if you like a punch, add it.  Great without it too!)
1/2 tsp fresh ground black pepper
2 cups cooked brown rice
1/2 cup low-sodium chicken broth
2 tbsp coarsely chopped fennel fronds
2 green onions, finely chopped

SALSA
2 tbsp coarsely chopped fennel fronds
1 large fennel bulb, trimmed, halved lengthwise and cut into 1/4-inch dice
3/4 cup pomegranate arils (we used dried cherries, since the other isn't in season)
1 jalapeno pepper, seeded, de-ribbed and minced (does not make it hot)
2 green onions, finely chopped
1/4 cup chopped fresh cilantro (or culantro)
2 tbsp fresh lime juice
1/2 tsp sea salt
Fresh ground black pepper, to taste

INSTRUCTIONS
One: Preheat oven to 275 F. Line a rimmed baking sheet with parchment paper. Arrange salmon on baking sheet and rub tops of fillets with 2 tsp oil, 1/4 tsp salt, cayenne and 1/2 tsp black pepper, dividing evenly. Transfer to oven and bake until salmon is opaque at thickest part and flakes slightly when tested with a paring knife, 17 to 20 minutes. (Alternatively, bake until an instant-read thermometer registers 125 F when inserted in the thickest part of fillet.)

Two: Meanwhile, prepare salsa: In a large bowl, combine fennel fronds and bulb, pomegrante, jalapeno, green onions, cilantro, lime juice, 1/2 tsp salt and black pepper. Set aside.

Three: About 5 minutes before salmon is done cooking, prepare rice: In a wok or large saute pan with curved sides, heat remaining 2 tsp oil on medium-high, swirling to coat bottom of pan. Add rice and cook, stirring constantly, until grains are coated with oil, about 1 minute. Add broth and bring to a boil. Stir until most liquid is absorbed about 3 minutes. Add fennel fronds and green onions and toss to combine. Cook until heated through, about 30 seconds; immediately remove from heat. Divided rice among serving plates, top with salmon and spoon salsa over top, dividing evenly. Serve immediately.

DELISH!!