Slow Roasted Mustard Salmon
Ingredients
- 1 fennel bulb, sliced into rings, fronds reserved for garnish
- 1 tablespoon extra-virgin olive oil, plus additional to finish
- One 4-pound skin-on fillet of salmon, pin bones removed
- 3/4 teaspoon kosher salt
- 1/4 cup whole-grain mustard
- 3 teaspoon fennel seeds, toasted and crushed
- 2 1/2 teaspoons coriander seeds, toasted and crushed
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