‘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
- Mix the herbs, lemon zest, shallot and dill together, then add oil to form a thick paste
- Cover a baking pan with foil. Layer orange and lemon slices on pan – about the size of the fish you are using
- Have the salmon to make two servings and place each piece on the fruit slices
- Cover the top of the salmon with the herb mixture
- Sprinkle with sea salt
- Bake in a pre-heated 250°F oven. Put a cake pan half full of water on the rack below the salmon
- Bake for approximately 30 minutes – the fish is cooked when it flakes easily with a fork
- Serve with lime rice and steamed spinach.
Prep: 10 mins
Cook: 20 mins
Serves: 2