A Deli Salad and A Salmon Entre

Drunken Tomatoes from the Olive Bar at Whole Foods


I went looking for ingredients for the slow-roasted salmon recipe below. I always check out the olive and pickle bar when I’m in Whole Foods store. I can usually find an old favorite or something exotic or new to try.  There was a pan of drunken tomatoes – yellow tomatoes marinated with garlic, herbs and red wine.  They were eye catching and the tart marinade smelled amazing.  I had to try some, of course.  I added extra marinade to the container and, at home blended some olive oil with the marinade and a pinch of salt and pepper and used this vinaigrette as a dressing for a bed of greens.  A small herbed flatbread cracker on the side added crunch. I am now a drunken tomato fan.

I  didn’t think this tart salad would work well plated with with the citrusy salmon, so I served it as a first course with a couple of extra crackers and butter to cleanse the palette. Any excuse for crackers and butter works for me is a good one.


How can you go wrong with four things you love? A recipe with blood oranges, Meyer lemons, fennel and salmon was a must make. The flavors were a great complement for each other. A few dill springs made a great quintet of tastes. I think that 3/4 cup of olive is a bit much.  Next time I’ll use less.

The slow roasted salmon was accompanied well with the citrus, fennel and chiles. Even though the fresno chiles were seeded and deveined, there were a couple of zippy bites


 6 servings.


  • 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) for serving.


Preheat oven to 275°. Toss fennel, orange slices, lemon slices, chile, and 4 dill sprigs in a shallow 3-qt. baking dish; season with kosher salt and pepper. Season salmon with kosher salt and place on top of fennel mixture. Pour oil over.

Roast until salmon is just cooked through (the tip of a knife will slide through easily and flesh will be slightly opaque), 30–40 minutes for medium-rare.

Transfer salmon to a platter, breaking it into large pieces as you go. Spoon fennel mixture and oil from baking dish over; discard dill sprigs. Season with sea salt and pepper and top with fresh dill sprigs.

Use a spoon to break the salmon fillet into perfectly imperfect pieces.