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Slow-roasted Salmon with Preserved Lemon and Sesame - Recipe by Alison Roman

Name: Slow-roasted Salmon with Preserved Lemon and Sesame - Recipe by Alison Roman
Ingredients: 1 x 675 g-900 g skin-on salmon fillet; Kosher salt and freshly ground black pepper; 150mL olive oil; 1 preserved lemon, seeds removed, finely chopped; 3 Tbs fresh lemon juice, white wine vinegar or sherry vinegar, plus more to taste; 1 garlic clove, finely grated; 2 Tbs toasted sesame oil; 2 Tbs white sesame seeds; 1 large handful of coriander (cilantro) and/or dill, tender leaves and stems, coarsely chopped

Serves
4

Ingredients

1 x 675 g-900 g skin-on salmon fillet
Kosher salt and freshly ground black pepper
150mL olive oil
1 preserved lemon, seeds removed, finely chopped
3 Tbs fresh lemon juice, white wine vinegar or sherry vinegar, plus more to taste
1 garlic clove, finely grated
2 Tbs toasted sesame oil
2 Tbs white sesame seeds
1 large handful of coriander (cilantro) and/or dill, tender leaves and stems, coarsely chopped

Method

Preheat the oven to 150 C.

Place the salmon in a large baking dish (if you don’t have one that will accommodate the size of the salmon, cut it into two pieces) and season with salt and pepper. Pour half of the olive oil over everything and roast, without moving, until the salmon is mostly cooked through but still nicely medium-rare in the centre, 20–25 minutes (some will always prefer their salmon well done – if this is you, cook another 8–10 minutes or so).

Combine the preserved lemon, lemon juice and garlic in a small bowl. Season with salt and plenty of black pepper. Add the remaining olive oil and the sesame oil and season with salt, pepper and more lemon juice or vinegar if you want it. Set aside.

Toast the sesame seeds in a large (preferably non-stick) skillet over a medium-high heat, shaking the skillet frequently until the seeds are nicely toasted and smelling like popcorn, 3-4 minutes. Transfer to a small bowl and set aside.

Transfer the salmon to individual plates or one large platter (for family-style) and spoon half of the dressing over the salmon. Top with the toasted sesame seeds and coriander and serve the remaining dressing alongside for more...dressing.