Olive Oil-Poached Salmon with Fennel and Orange

• 200 g (1 raw skinless salmon fillet) — Raw skinless salmon fillet
• 140 g (1 1/2 cups thinly sliced raw fennel bulb) — Raw fennel bulb
• 100 g (1 small orange, peeled and cut into segments) — Fresh orange
• 4 g (2 tbsp fresh dill, chopped) — Fresh dill
• 20 g (1 tbsp plus 2 tsp extra-virgin olive oil) — Extra-virgin olive oil
• 60 g (1/4 cup potable water) — Potable water

Method

1. 1Prepare the fennel and orangeThinly slice the fennel bulb, then peel the orange over a bowl and cut out the segments while catching its juice.3 minLook for: The fennel slices are no thicker than 3 mm and the orange segments are free of peel and seeds.Safety: Use a stable cutting board and keep citrus juice away from the board edge.
2. 2Check and dry the salmonRun clean fingertips over the salmon fillet, remove any pin bones with clean tweezers, and pat the fish dry.1 min 30 secLook for: The salmon surface is dry and no firm pin bone remains.Safety: Wash hands and sanitize the work surface after handling raw fish.
3. 3Soften the fennelWarm the extra-virgin olive oil in a lidded skillet over medium-low heat, add the sliced fennel, and cook for 5 minutes while stirring twice.5 minLook for: The fennel bends easily and remains pale without dark browning.Safety: Keep the skillet below smoking temperature and turn the handle inward.
4. 4Build the poaching bathAdd the orange segments, captured orange juice, and potable water to the fennel, then bring the liquid to a gentle simmer for 2 minutes.2 minLook for: Small bubbles collect around the fennel and the orange remains in distinct pieces.Safety: Keep the simmer gentle so hot oil and water do not spit.
5. 5Poach the salmonNestle the salmon on the fennel, cover the skillet, and cook over low heat for 10 minutes, checking the thickest point for 145°F.10 min · 145°FLook for: The salmon reaches 145°F, separates into moist opaque flakes, and the fennel is tender.Safety: Verify 145°F with a clean thermometer before removing the fish from the skillet.
6. 6Rest, finish, and serveRest the covered salmon off the heat for 3 minutes, spoon the fennel and orange into one plate, set the salmon on top, and scatter all the chopped dill over it.3 minLook for: The fillet stays intact over glossy tender fennel, with orange and dill distributed across the serving.Safety: Use a clean serving utensil and refrigerate leftovers within 2 hours.