Perfectly cooked, moist and delicate salmon every time.
Salmon sone of my all time favorite sources of protein. I love it hot, I love it cold and sometimes I run out of ideas as to how to cook it. This slow roasted version uses a slow oil poaching method that locks in moisture and a bright citrus flavor. this salmon is perfect for lunch or dinner and is delicious cold served on salad or sandwiches.
The eclectic kitchen and I hope you enjoy this fantastic recipe!
Slow Roasted Citrus Salmon
Recipe by Skylar Edberg in collaboration with The Eclectic Kitchen
Prep time: 10 minutes
Cook Time: 30 minutes
1 blood orange, thinly sliced, seeds removed
1 navel orange, thinly slice, seeds removed
1 lemon, thinly sliced, seeds removed
4 sprigs fresh dill, plus more for serving
4 sprigs fresh tarragon, plus more for serving
2 lb. salmon filet, skin removed
1 teaspoon kosher salt
½ teaspoon black pepper
1 cup extra virgin olive oil
Flaky sea salt for serving
Preheat oven to 300F. Evenly arrange half of the orange and lemon slices and half of the herbs on the bottom of a 9x13 roasting pan. Season the salmon filet with salt and pepper and place it on top of the citrus slices and herbs. Place the remaining citrus slices and herbs on top of the salmon and drizzle with olive oil. Bake for 30–40 minutes for medium-rare. Serve with fresh herbs along side a salad or root vegetable puree.