Slow-Roasted Salmon with Meyer Lemon Gremolata
1 1/2 – 2 lb salmon filet, skin on or off
2 tablespoons Terra Delyssa Organic Extra Virgin Olive Oil, plus a little more for greasing
2 meyer lemons, sliced
several springs fresh dill, plus more for serving
sea salt and freshly ground black pepper, to taste
Preheat the oven to 275ºF. Let the salmon come to room temperature to 15-20 minutes. With Terra Delyssa Organic Extra Virgin Olive Oil, lightly grease a glass baking dish, baking sheet or line a baking sheet with parchment paper.
Place the lemon slices down in a single even layer. Place a few of the dill springs on top. Set the salmon filet over top, if skinned, skin side down. Drizzle the Terra Delyssa Organic Extra Virgin Olive Oil over top. Place a few more dill springs on top.
Roast for 30-40 minutes, until just cooked through, the flesh barely flakes, a fork inserted in the thickest part of the fish cuts through easily with no resistance and the flesh separates easily from the skin. (If the top of the fish has a slightly raw look; this is the result of the low roasting temperature. It will be cooked inside.) Remove the salmon filet and discard the lemon slices and the dill spring. Top with fresh dill springs, transfer the salmon to a platter, breaking it into large pieces as you go. Make the gremolata as the fish roasts.
This can be served warm from the oven, room temperature, or cold. Top with the gremolata.
Ingredients – Meyer Lemon Gremolata
1/2 cup finely chopped flat-leaf parsley leaves (will be about 1 cup loosely packed before minced)
2 organic Meyer lemons (regular lemons will also work)
1 large cloves garlic, peeled
sea salt and black pepper, to taste
Place the finely chopped parsley into a small bowl. Using a Microplane or fine-toothed grater, grate the garlic clove over the parsley. Using the same grater (no need to wash it), grate just the bright yellow zest from the two lemons on top of the garlic. Mix well with a fork. Season very lightly with sea salt and black pepper.