Slow Cooked King Salmon With Meyer Lemon Relish Recipes

SLOW COOKED KING SALMON WITH MEYER LEMON RELISH

Steps:

• Preheat your oven to 200 degrees.
• Place a baking pan with a few cups of water on the bottom rack of the oven.
• Lightly brush the bottom of a baking pan with the olive oil.
• Brush olive oil on the salmon (all sides.)
• Season generously with gray salt, half cracked pepper and ground pepper.
• Place salmon in oiled baking dish and bake in oven for approximately an hour.
• When juices begin to form on top and the salmon is a little firm - it is done.
• Serve with freshly made Meyer Lemon Relish (recipe follows).
• Meyer Lemon Relish:.
• Place diced shallot in a bowl and add the vinegar and a pinch of salt. Let it sit for 10-15 minutes.
• Cut the lemon into 8 wedges. Remove the seeds and core gently and cut each wedge in half (lengthwise)
• Slice the wedges crosswise into thin slivers. This will make about a 1/2 cup.
• Combine the lemon slivers, shallot and another pinch of salt.
• Stir in the olive oil, parsley, chives and some fresh ground pepper.
• Taste and season.

SLOW COOKED SALMON

Steps:

• To marinate salmon, put a large piece of aluminum foil on work surface.
• In a small cup or bowl whisk together lime juice and cognac.
• Rub both sides of salmon steaks with mixture.
• In another cup or bowl combine sugar, salt and pepper and then rub both sides of each salmon steak with about 2 teaspoons of the mixture.
• Lay half of the dill in the center ofthe aluminum foil and then place steaks over the dill and then place remainder of the dill on top of the steaks. Pull foil over salmon and seal to form package. Cover foil package with a plate or heavy weight and refrigerate for 24 - 48 hours.
• 2 hours before serving or thirty minutes before starting to cook the salmon, pour oil into the insert of the slow cooker and preheat it on High with cover on.
• Remove salmon from foil and discard dill and with a damp towel wipe seasonings off fish.
• Place the salmon steaks in one layer in slow cooker. Cook on high for 90 minutes - check temperature - it should read 140-degrees F. DO NOT OPEN COVER OR CHECK FISH FOR 90 MINUTES.
• Serve fish with mustard dill sauce (recipe is below).
• To make the mustard dill sauce: whisk sauce ingredients together in a small bowl.