I've been trying to reduce my meat intake in general. I do still allow myself some every once in a while though. And TF was craving fish this week so I figured this would be a good opportunity to try one of the slow-roasted salmon recipes from last month's Cook's Country.

I'm really happy with how this came out. I takes time. You need at least an hour to roast it. But there's almost zero prep work involved. It's extremely easy to throw together and doesn't take that many ingredients either. So, assuming you can afford a giant slab of salmon and have the time to roast it low and slow, this is a great easy dinner option. I served it with a Pan-Roasted Pear Salad, Sweet Potato Crunch, and a freshly baked Cottage Herb Loaf for a very satisfying dinner.

Terrible photo of delicious fish.

Slow-Roasted Salmon with Garlic and Dill

From Cook's Country October/November 2019

Ingredients

• 1 Tbsp. brown sugar
• 3/4 tsp. kosher salt, divided
• 1 tsp. dry mustard powder
• 1 tsp. granulated garlic
• 1 (~1.1kg) centre-cut salmon fillet
• 1/4 c. olive oil
• 2 Tbsp. chopped fresh dill
• 2 tsp. grated lemon zest
• 1 1/2 Tbsp. lemon juice

Directions

1. Combine sugar, 1/2 tsp. salt, mustard, and garlic and mix well.
2. Rub sugar mixture all over salmon.
3. Place salmon in a 23x33cm (9x13") baking dish and roast at 120°C (250°F) for ~1 hour.
4. Meanwhile, combine olive oil, dill, lemon zest, lemon juice, and remaining 1/4 tsp. salt in a small bowl.
5. Once salmon is done roasting, remove from oven and immediately pour oil mixture over the fish. Let stand for 5 minutes.
6. Spoon sauce over fish and serve.

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Variations

Slow-Roasted Salmon with Chives and Lemon

Ingredients

• 1 Tbsp. brown sugar
• 3/4 tsp. kosher salt, divided
• 1/2 tsp. black peppercorns, ground
• 1 (~1.1kg) centre-cut salmon fillet
• 1/4 c. olive oil
• 2 Tbsp. chopped fresh chives
• 2 tsp. grated lemon zest
• 1 1/2 Tbsp. lemon juice

Slow-Roasted Salmon with Parsley and Cayenne

Ingredients

• 1 Tbsp. brown sugar
• 3/4 tsp. kosher salt, divided
• 1/2 tsp. ground cayenne
• 1 (~1.1kg) centre-cut salmon fillet
• 1/4 c. olive oil
• 2 Tbsp. chopped flat-leaf parsley
• 2 tsp. grated lemon zest
• 1 1/2 Tbsp. lemon juice