Slow Roasted Salmon Fillet

Prepare this show-stopper entree with sheer simplicity. With just a few ingredients, you will produce silky, succulent salmon.

Just a few ingredients!

Your citrus rub will consist of lemon zest, wood-smoked Maldon sea salt, brown sugar and pepper.

Citrus Rub:  make in a spice grinder,  if available.

Ingredients: zest of 1-2 lemons, a tablespoon or two of sea salt flakes (wood-smoked preferably), plenty of ground pepper and a few teaspoons of brown sugar.  You can keep any extra, in the refrigerator and use to rub on chicken before roasting or sprinkled on vegetables.

Pat fish dry with a paper towel.  Drizzle with mild olive oil or avocado oil.   Sprinkle with citrus rub, and rub into fish.  Let sit on a foil lined, oiled, cookie sheet or grill pan.  Heat your oven to 275.

Sprinkle with dill sprigs, stem removed.  Garnish with lemon slices, and/or small tomatoes on the vine.  Place in the oven for close to 25 minutes.  This will obviously be dependent on the size.   A four pound side can take close to 35 minutes, whereas two one-pound pieces can be done in 25 min.

Look for 120 degrees in the thickest area of the fish.  This will be your sign.  You'll notice the tail end of the fish will be firm, while the center portion of the fish might remain slightly soft.  The juices will bubble up to the top of the fish, and the transparency will disappear.

Fully cooked.  Let sit five minutes before serving.

Just an example of a wonderful side dish to serve alongside.  Fresh Tabbouleh.