Slow Cooked Salmon with Meyer Lemon Relish
Perfectly balanced hearty salmon fillets like these need little dressing, but you'll manage to surprise yourself with this Meyer lemon relish that adds the perfect amount of citrus to make this fish even more luxurious.
INGREDIENTS
Extra Virgin Olive Oil
WFF Himalayan Pink Salt, to taste
Meyer Lemon Relish:
1 Meyer Lemon
1 Shallot, minced
1 Tbsp. Champagne Vinegar
¼ Cup Olive Oil
2 Tbsp. Fresh Parsley
WFF Coarse Sea Salt, to taste
Freshly Ground WFF Black Peppercorns, to taste
LET'S GET COOKING!
Preheat oven to 200 F. Fill a baking pan halfway with water and place on the lowest level rack of the oven.
Oil a small sheet pan, place salmon fillets and brush with olive oil. Season with salt and pepper. Bake for 20 minutes. Fish should be opaque in color and internal temperature should reach 130°F.*
Prepare the Meyer Lemon Relish. Place shallots with the vinegar in a small bowl.
Wash and cut the lemon in half. Remove the seeds and finely chop the entire Meyer lemon, including the rind.
Add lemon to shallots. Mix in the olive oil, parsley and salt and pepper.
Serve salmon with lemon relish on the side.
*USDA recommends cooking fish and shellfish to a minimum internal temperature of 145°F