Slow-roasted salmon

You know how when you find one recipe that just knocks your socks off you get kind of excited? It happened to me a couple of weeks ago with the Slow-Roasted Salmon from the April issue of Bon Appetit.

I’ve made salmon for years in every way you can imagine. Sometimes I cook it perfectly and sometimes I don’t, a tragic mistake for what’s becoming an insanely expensive piece of fish. But the beauty of the slow-roasted method is that it’s almost impossible to overcook because of the low temperature at which it’s roasted and an abundance of olive oil.

As it turns out, there are more than a few recipes using this technique out there. Basically you use a very low oven — 275 degrees — and let it go for about 25-30 minutes, testing toward the end to see if the fish flakes apart easily. It does not look done when it’s done. I actually tasted a forkful because I was doubtful.

But it was done. Meltingly tender and somehow that strong flavor salmon can have was muted by the roasting process.

I’m going to send you on over to Bon Appetit for the recipe I used, which involves mixing harissa with olive oil. I’m a harissa fan but if you’re not just Google slow-roasted salmon for more ideas on flavoring the same dish.

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