Slow-cooked Salmon

“Low and slow is the ticket to the most tender, succulent and true-to-flavor food”  –Jaden Hair


“Fish is the most frequently faked food Americans buy. In the business, it’s called “species adulteration” — selling a cheaper fish such as pen-raised Atlantic salmon as wild Alaska salmon.  When Consumer Reports tested 23 supposedly wild-caught salmon fillets bought nationwide in 2005-2006, only 10 were wild salmon. The rest were farmed.”

Melt-in-your-mouth good, worth using the last of that REAL wild Alaskan sockeye you’ve been saving..

Make a bed of vegetables- I’m using napa cabbage and leeks seasoned with S&P and sesame seeds.  Let some of the vegetables peek out from under the fish so that you get a crunchy/soft textural contrast.

Place skinless salmon on top and season according to taste.  I brined mine for 1/2 hour beforehand to help keep it moist, and then seasoned it with red chilies, black pepper, garlic and onions.  Spritz with a little olive oil and put into a 250 degree oven for 25 minutes (depending on thickness).  Notice how little the salmon’s appearance has changed after slow-cooking!  I’ve garnished with lemon and lavender, but almost any citrus/herb combo would work.

Those are Parisienne potatoes sautéed in rendered duck fat with sage and garlic, by the way.  Worthy of their own post one of these days.

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