Here’s something easy and healthy to add to your weeknight rotation! Slow roasting is one of my favorite techniques for cooking salmon. The low and slow process treats the protein very gently, resulting in an utterly delicious melt-in-your-mouth texture. Don’t judge doneness based on looks! The fish will still appear translucent, even when cooked. Personally, I prefer a fattier piece of fish for this technique, so opt for farmed over wild.
Serves 2
Ingredients
For the relish
- 6 oil packed sun-dried tomatoes
- 1 roasted red pepper, from the jar, very finely minced.
- ½ small shallot, very finely minced
- 1 clove garlic, finely minced
- 2 tsp sherry vinegar
- ⅛ cup almonds, finely chopped
- ⅛ cup chopped cilantro or parsley
- 2 tsp olive oil
- ¼ tsp salt
- 1 tsp lemon zest
- Chili flakes, to taste.
- Black pepper to taste
For the salmon and chard
- 2 6 oz salmon filets
- 1 lemon
- 1-2 tsp + 1 tbs of olive oil
- 1 small bunch of red or rainbow chard, about 7-8 oz
- ½ shallot, minced (use the other half from above)
- 1 clove garlic, minced
- 1 tsp sherry vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 325
2. Zest the lemon and place in a bowl. Then cut the lemon into rings.
3. Lay the lemon rings on the bottom of an oven proof pan.
4. Coat the salmon in 1-2 tsp of olive oil, half the lemon zest, and salt and pepper. Lay the salmon on top of the lemon slices, skin side up. Bake for 30-40 minutes.
5. While the salmon cooks, use a sharp knife to chop the sun-dried tomatoes until they form a rough paste. Place in a bowl along with the other relish ingredients and stir to combine. Use the remaining lemon zest. Taste for seasoning and adjust as needed. Set aside
6. Use a knife to separate the chard stems from the leaves. Chop the chard stems into even slices. Roll the leaves up, then use a knife to slice into thin ribbons (chiffonade).
7. Heat a pan over medium heat. Add about 1 tbs of oil or butter. Saute the shallots and garlic for 1 minute, before adding the chard stems. Continue to saute the chard stems for another 2-3 minutes.
8. Add the chard leaves, along with 1 tsp of sherry vinegar. Season with salt and pepper. Saute until the leaves are wilted and pleasant to chew. They should still be fairly green. Remove from heat.
9. Check the salmon at 30, then 40 minutes. You will know it is done when it flakes easily. Because slow roasting very gentle on the protein, it will still look translucent even when cooked.
Serve the salmon on top of the greens, topped with a generous portion of the relish.
Serve with steamed rice