Slow Roasted Salmon
The only way to cook salmon. Slow roasting allows the juices to remain and gently baste the flesh inside and out. Once you try this technique you won't want to cook salmon any other way again.
Servings: 4
Ingredients
- 500 g salmon fillet
- Olive oil
- Sea salt flakes
- 1/2 lemon
- Chilli oil for garnish
Herb Salsa
- 1 whole lemon sliced into 1/2 cm thickness
- 2 handfuls parsley chopped
- 4 tbsp chopped dill
- 3 tbsp good-tasting olive oil
- 1/2 tsp za'atar
- 1/2 tsp chilli flakes
- Sea salt flakes
- 3 tbsp almond flakes
Instructions
- Preheat oven to 130°C.
- Place salmon fillet onto a roasting try. Drizzle oil over salmon and gently rub in. Season generously with salt flakes. Lay lemon slices around the salmon (but not on the salmon). Roast for 30 minutes.
- Remove salmon from the oven, squeeze over some lemon juice and let it rest while you prepare the herb salsa.
- Remove flesh from roasted lemon pieces and discard rind. Chop lemon flash until it becomes mushy.
- For the salsa. Combine all ingredients including chopped roasted lemon flesh.
- To serve. Lay salmon fillet onto a large plate and cover with herb salsa. Drizzle over chilli oil.