Source: Slow-Roasted Salmon, Samin Nosrat, p. 310, Salt, fat, acid, heat: the four elements of good cooking, Simon & Schuster 2017
A handful of herbs – parsley, cilantro, dill, fennel fronds or 3 fig leaves (Note 1)
Preheat the oven to 225°F. Place a silicon sheet (Note 2) on a baking sheet and make a bed of herbs or lay them out in the centre.
Remove pin bones if there are any.
Season both sides of the fish with salt and tuck it into the bed of herbs or greens. Drizzle a tablespoon of olive oil onto the fish and rub it in evenly using your hands.
Roast for 25 minutes, and check. Continue for another 6 – 7 minutes until the fish begins to flake in the thickest part of the filet when you poke it with a knife or your finder. The fish will appear translucent even when it’s cooked.
Once the salmon is cooked, break it into large pieces. Feel free to spoon a suitable sauce on top.
Serve with pasta, rice, potatoes or cous cous.
Variations:
Spice rubs or mixes such as cajun rub, barbecue rub, baharat and dukkha, to name some.
Sesame crust for salmon (Jan 28, 2020)
enough for 1 filet
3 tbsp black sesame seeds
1 tbsp almonds, finely chopped
1/8 tsp red pepper flakes
1/8 sumac
1/8 tsp salt
3/4 orange zest
3/8 tsp lemon zest
1 1/2 tsp brown sugar
Note 1: I use washed greens from radishes, spinach or anything else that isn’t too strongly flavoured.
Note 2: Cookina cuisine cooking sheet