‘Low-N-Slow’ Cooked Loch Duart Salmon

Ingredients

  • 340g of Loch Duart salmon that has been out of the refrigerator for 30 minutes – this makes 2 servings

  • 1 orange and 1 lemon, sliced

  • Zest of one lemon

  • 1 shallot, chopped

  • 2 Tbsp chopped parsley

  • 2 Tbsp chopped basil, coriander or other fresh herb

  • 1 Tsp dried dill

  • 1 Tsp olive oil

  • Salt

Method

  1. Mix the herbs, lemon zest, shallot and dill together, then add oil to form a thick paste
  2. Cover a baking pan with foil. Layer orange and lemon slices on pan – about the size of the fish you are using
  3. Have the salmon to make two servings and place each piece on the fruit slices
  4. Cover the top of the salmon with the herb mixture
  5. Sprinkle with sea salt
  6. Bake in a pre-heated 250°F oven. Put a cake pan half full of water on the rack below the salmon
  7. Bake for approximately 30 minutes – the fish is cooked when it flakes easily with a fork
  8. Serve with lime rice and steamed spinach.

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Prep: 10 mins

Cook: 20 mins

Serves: 2