I love fish and seafood. Here in Canada we have a good selection of local lake fish, then fish from the Atlantic and Pacific. Found all around the world, we also have wild-caught and farm-raised salmon.
Pound for pound, fish cooks quicker vs. meat so it’s important not to overcook fish. Last year I discovered this low-and-slow method for cooking salmon.
I like crispy skin so I sear the fish skin-side down then finish in the oven with low heat. We’re talking 300F and I cooked to an internal temperature of 130F.
The result? Succulent, tasty (non fishy) salmon. If you have an instant read thermometer. This method will never fail you.
Slow Cooked Succulent Salmon
(serves 4)
4 salmon fillets (6oz), skin on
olive oil
sea salt and fresh ground pepper
Creamy Olive Oil and Lemon Sauce
1 medium white onion, diced
1 1/2 cups of vegetable stock (or water)
1/2 cup extra-virgin olive oil
2 Tbsp. Arborio rice
1 slice of lemon (about 1/2 cm. thick)
salt and pepper to taste
extra lemon juice (if desired)
garnish: dill, capers, parsley
- For lemon sauce, add the stock (or water), lemon slice and olive oil in a small pot and bring to a boil over medium heat. Now reduce to a simmer, then add the rice. Stir for a minute, cover and simmer over medium-low heat for 15 minutes and stirring occasionally (you don’t want the rice to stick to your bottom/burn). Check to see if your rice is cooked, then remove from the heat and remove the slice(s) of lemon. Puree in a blender or with hand blender until creamy. Taste and adjust seasoning with salt and pepper. If you would live more acid, squeeze some of the boiled lemon slice into the sauce. Cover, keep warm.
- Pre-heat your oven to 300F. Rub olive oil on both sides of the fish, season with salt and pepper. Place on a parchment-lined baking sheet. Ensure your fish has come to room temperature.
- Place in your pre-heated oven for 15-18 minutes or until internal temperature reaches 130F
- Remove from the oven, allow to rest at least 5 minutes before serving. Serve with Stovetop Rice
