INGREDIENTS 1 medium fennel bulb, thinly sliced 1 blood or navel orange, very thinly sliced, seeds removed 1 Meyer or regular lemon, very thinly sliced, seeds removed 1 red Fresno chile or jalapeño, with seeds, thinly sliced 4 sprigs dill, plus more for serving Kosher salt and coarsely ground black pepper 1 2-lb. skinless salmon fillet, preferably center-cut ¾ cup olive oil Flaky sea salt (such as Maldon)
Dinner Tonight: Honey-Soy Glazed Salmon with Bok Choy
Allowing the salmon to marinate for half hour or so then sliding it under the broiler makes it comes out deeply flavored, moist, and tender. You can't ask for much more out of a piece of fish.