slow cooked salmon

slow cooked salmon

This recipe is SO easy and lazy that I’m not even going to give you the traditional formatted recipe. Improvise, make it your own and have fun. This is truly lazy at its finest. The salmon cooks on a bed of either sliced onions, citrus or herbs – the bed serves a purpose. When you slow cook salmon, some of the proteins break down and can cook out. The bed helps any fats and proteins drain away. Plus, the fish gets gently perfumed with whatever you use for the bed

4 (6 ounce) salmon fillets (1 per person) Choose ingredients below:

chopped cilantro mixed into sour creme or creme fraiche

Seasonings	Bed	Finishing (after cooking, top with)
(PHOTO ABOVE) brush w/cooking oil, salt, pepper, ground coriander, top with orange slices	thin sliced oranges and onions	crushed macadamia nuts, mint
brush w/oil, salt, pepper, brown sugar	sliced ginger, green scallion sections	minced scallions
brush w/honey, salt, pepper	thin sliced fennel pulb	parsley, more thinly sliced fennel
(PHOTO BELOW) brush with honey, salt, pepper	sliced oranges, lemons	sweetened coconut flakes, diced mango, papaya, red onion, golden raisins
brush with oil, salt, pepper, garlic powder	sliced red onions	fresh mango salsa

how to cook salmon low and slow

1. Preheat to 250F.  Season salmon and let sit at room temperature for 20 minutes. <- important. Otherwise the time in the oven will be devoted to un-chilling your salmon, instead of cooking it. Grab a pan big enough to hold all fillets in single layer. Make bed of whatever ingredients you’ve chosen.

2. Place the salmon fillets on the bed you’ve made. Cook for 30 minutes. [if you're cooking more than 4 fillets, just add another 2 minutes per additional filet] To test for doneness, stick a sharp paring knife in, if it goes in an out very easily, its done. Even if you leave it in the oven for an extra few minutes, don’t worry, it is impossible to overcook the salmon this way….unless you, uh, leave it in the oven for a week.

3. Top with whatever finishing herbs, spices or ingredients you’ve chosen. After cooking, the salmon is going to look almost exactly the same as when you first put it in. Don’t worry, after 30 minutes in the oven it is cooked.

If you generally like your tuna seared, or you like your salmon “medium rare” – you must try this recipe. Low and slow really does capture and deliver what the ingredients should taste like exactly. The salmon still retains all of its gorgeous color, even when fully cooked. The texture and flavor is sublime!