An extremely low oven along with gentle moisture makes for the most tender and succulent fish imaginable! The heavenly Meyer lemon relish is fresh, tangy, and slightly sweet thanks to the natural sugars. I think the relish would be great with all sorts of seafood and its bright flavors make it a perfect companion to the buttery rich slow cooked salmon. Yum!

Serves
4

Preparation

10min

Cooking

1hr

Skill level

Easy
By
Average: 3.4 (48 votes)
Yum

Ingredients

  • 1 centre cut salmon fillet (650-680 g)
  • olive oil
  • sea salt
  • freshly ground black pepper

Meyer lemon relish

  • 1 large shallot, minced
  • 1 tbsp white wine vinegar or lemon juice
  • sea salt
  • 1 large Meyer lemon
  • ¼ cup olive oil
  • 2 tbsp parsley, chopped
  • freshly ground black pepper

 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Preheat your oven to 90˚C. Place a deep baking dish filled half way with water on the lowest rack of your oven, making for a nice moist environment for the salmon to cook.

Lay the intact salmon fillet on a lightly oiled baking sheet. Brush the salmon with a little more olive oil. Salt generously and sprinkle with freshly ground black pepper. Transfer salmon to the warm oven.

It should take between 45 minutes to 1 hour for the salmon to cook, depending on the size and thickness of your fillet. You can tell the salmon is done when the fish feels just firm to the touch and the juices are starting to break through the surface.

While the salmon is cooking, make your Meyer lemon relish. First, in a small bowl, macerate shallot for 10-15 minutes in vinegar or lemon juice with a pinch of sea salt. Next, (leaving the skin on) cut lemon into 8 wedges. Remove seeds and cut out the core. Cut wedges in half again and slice very thin. Add the slivers of lemon to the macerated shallots. Add olive oil and parsley. Season with sea salt and freshly ground black pepper to taste.

When you're ready to eat, use your hands to break the salmon into chunks and serve with the Meyer lemon relish.

 

Note
• The salmon makes for the perfect dinner party dish as you can serve it right away or let it rest for up to 3 hours before serving. These wonderful recipes have been barely adapted from Alice Waters' Chez Panisse Cafe Cookbook.

 

Recipe from Yummy Supper: 100 Fresh, Luscious, and Honest Recipes from a {Gluten-Free} Omnivore by Erin Scott, with photographs by Erin Scott (Rodale Books, $24.99, available August 2014).

Read our interview with Erin Scott of Yummy Supper, and get more of her recipes.