Adapted from Alice Water’s Chez Panisse Café Cookbook
Serves: 4
Prep time: 90 minutes for salmon to cook, 10 minutes to assemble the lemon relish
Ingredients
- 4 servings of salmon fillet, about 1/12 pounds
- salt and pepper to taste
- olive oil for brushing on baking pan and salmon
Directions
- Preheat oven to 200 degrees.
- Put a pan of warm water into the oven, on the bottom rack, to keep the moistness in the salmon.
- Brush down the baking pan with olive oil, place salmon in pan and brush salmon with oil as well.
- Salt and pepper to taste. Allow 1 – 1 ½ hours for salmon to cook through slowly.
- The salmon will be done with it is slightly firm to the touch and the fish juices are running out of the fish.
- Do not over cook.
- Serve topped with lemon relish.
LEMON RELISH
Ingredients
- 1 large lemon, peeled so that skin is very thin and minced into small pieces
- 2 tablespoons finely-chopped parsley
- salt and pepper to taste
- ¼ cup olive oil
- 1 tablespoon white wine vinegar
- Squeeze of lemon juice
- 1 diced shallot
Directions
- In a small mixing bowl, combine shallot, vinegar, squeeze of lemon and salt and pepper.
- Trim pulp from lemon skin and mince skin finely. Add lemon pieces, parsley and olive oil to shallots and adjust seasoning. Use as an accompaniment to the salmon. Serve.
