Meyer Lemon Slow Roasted Salmon

Meyer Lemon Slow Roasted Salmon
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In contrast with most salmon recipes that call for higher temperatures and quick cooking times, this version takes a large salmon filet and then roasts it slowly at a lower temperature. Slow roasting melts the fat between the layers of flesh and skin slowly, which leaves the filet very moist and tender. It also gives the Meyer lemons time to infuse the salmon with their deliciously fragrant flavor. Add a quick to make lemon gremolata - a three ingredient relish - and you've got a main dish fit for company.
Meyer Lemon Slow Roasted Salmon
Print Recipe
In contrast with most salmon recipes that call for higher temperatures and quick cooking times, this version takes a large salmon filet and then roasts it slowly at a lower temperature. Slow roasting melts the fat between the layers of flesh and skin slowly, which leaves the filet very moist and tender. It also gives the Meyer lemons time to infuse the salmon with their deliciously fragrant flavor. Add a quick to make lemon gremolata - a three ingredient relish - and you've got a main dish fit for company.
Ingredients
Salmon
Meyer Lemon Gremolata
Servings:
Instructions
Salmon
  1. Allow the salmon to come to room temperature. Place it on a dish on the counter for about 15 minutes.
  2. Just before the salmon is ready, preheat the oven to 275ºF.
  3. Drizzle olive oil over the bottom of a large, preferably glass, baking dish.
  4. Arrange the Meyer lemon slices in a layer in the baking dish.
  5. Arrange most of the dill sprigs on top of the lemon slices, saving some for the final topping.
  6. Place the fish skin side down on the lemons.
  7. Drizzle olive oil on top, along with the remaining dill.
  8. Roast for about 30 to 40 minutes.
Meyer Lemon Gremolata
  1. As the fish cooks, make the gremolata. Begin by finely chopping the parsley leaves. It should give you about 1/2 cup chopped.
  2. Add the chopped parsley to a bowl and grate the garlic very finely over it.
  3. Now grate the zest from 2 Meyer lemons over both, and toss well with a fork. Add a squeeze of the juice, and then save the rest to use for juice or flesh.
  4. Season a little with salt and pepper, and stir together.
  5. This also stores well in the fridge up to a week.
Serving
  1. The salmon is done when it is just cooked through and the flesh flakes just a little. Because of the low temperature roasting, the very top may have a somewhat raw look, but it is cooked underneath.
  2. Remove the Meyer lemon slices and dill.
  3. Serve topped with Meyer lemon gremolata.
  4. This tastes just as good warm as cold, and looks great on the buffet table.
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