Monday, July 15, 2013

SLOW COOKED SALMON WITH MEYER LEMON RELISH


Today, I want to share something fun and summery - just the kind of recipe we all could use in our repertoire - an easy, scrumptious dish to feed a family, which can easily be doubled or tripled to serve a crowd. When we first made this Chez Panisse slow cooked salmon recipe a decade or two ago, I was wowed by its simplicity and honestly, I can't believe it has taken me this long to share it here. Extremely low heat and gentle moisture (provided by a little pan of water at the bottom of the oven) make for the most tender and succulent fish imaginable!

The heavenly Meyer lemon relish also comes from Chez Panisse - it's fresh, tangy, and slightly sweet thanks to the the natural sugars in Meyer lemons. I think the relish would be great with all sorts of seafood and its bright flavors make it a perfect companion to the buttery rich slow cooked salmon.



It's hard for me to believe we're deep into July already. I turned in my manuscript last month  (woo-hoo!) and I have to admit, I've felt spent. I put every droplet of creative juice and inspiration into the book. When I finished I was totally euphoric, but quickly I crashed - my creative well felt fully tapped. So, mostly I've let myself be slow and lazy these past few weeks: I've slept a lot and savored quiet time with friends, family, P, and the kiddos.

After being away and having some serious downtime, I'm itching to get back to the kitchen and cook again with all of you. I've missed you guys!!

INGREDIENTS barely adapted from Alice Waters' Chez Panisse Cafe Cookbook
{printable recipe}

SALMON:
  • 1 center cut King salmon fillet (1.25 - 1.5 pounds)
  • olive oil
  • sea salt
  • freshly ground black pepper

MEYER LEMON RELISH:
  • 1 large shallot, minced
  • 1 tablespoon white wine vinegar or lemon juice
  • sea salt
  • 1 large Meyer lemon
  • 1/4 cup olive oil (the original recipe calls for 1/2 cup, but 1/4 cup seems like more than enough to me)
  • 2 tablespoons chopped parsley
  • freshly ground black pepper

Preheat your oven to 200 degrees. Place a baking dish filled half way with water on the lowest rack of your oven, making for a nice moist environment for the salmon to cook.

Lay the intact salmon fillet on a lightly oiled baking sheet. Brush the salmon with a little more olive oil. Salt generously and sprinkle with freshly ground black pepper. Transfer salmon to the warm oven. It should take between 45 minutes to 1 hour for the salmon to cook, depending on the size and thickness of your fillet. You can tell the salmon is done when the fish feels just firm to the touch and the juices are starting to break through the surface. Alice says you can serve the salmon right away or let it rest for up to 3 hours before serving. (Doesn't that sound helpful for a dinner party you want to prep in advance?)

While the salmon is cooking, make your Meyer lemon relish: first, in a small bowl, macerate shallot for 10-15 minutes in vinegar or lemon juice with a pinch of sea salt. Next, (leaving the skin on) cut lemon into 8 wedges. Remove seeds and cut out the core. Cut wedges in half again and slice very thin. Add the slivers of lemon to the macerated shallots. Add olive oil and parsley. Season with sea salt and freshly ground black pepper to taste.


When you're ready to eat, use your hands to break the salmon into chunks and serve with the Meyer lemon relish. YUM!





Serves 4




88 comments:

  1. A great summer dish and wonderful way of preparing that fish!

    Cheers,

    Rosa

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    Replies
    1. Thanks Rosa! If you've never tried this slow cooking method, you should. The texture of the fish is remarkable.
      Hope summer is treating you well,
      xo
      E

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  2. I've never heard of salmon cooked this way. It almost looks cured, not cooked.

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    1. Jane, it's so simple! And yes the salmon is so tender, it reminds me of cured fish too.

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  3. Looks so flaky and delicious!! Never tried this way of preping it.

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  4. It really is! Let me know if you give the recipe a try. I'd love to hear what you think:) xo e

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  5. Can't wait to try this one. Looks so fresh and flavorful!

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  6. Hey Dulcie, thanks! I think you'll love it. The Meyer Lemon relish is SO good. Thank you Chez Panisse:)
    xoso
    E

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  7. Beautiful and summery!! Enjoy your free time, well deserved!! xxoo

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    1. Thanks Najwa. I hope you are enjoying summer too. Your Vermont trip looked so bucolic. Xoxo E

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  8. So happy you turned in your manuscript! I'm sure it will be a lovely addition to my cookbook collection :) Sounds like you are enjoying your time off - good for you. And this salmon! Adding it to my must-make list right now.

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    1. Thanks Renee! I'd be honored to have my book on your shelves... or hopefully in the kitchen;) Lots of gluten-free goodie for you. And yes... try the salmon - I think it will make your smile.
      xoxo
      E

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  9. Ohmygosh. Salmon has really been on mind lately, but fish isn't usually my thing –– I'm always petrified I'll overcook a beautiful fillet. And then here's your beautiful recipe to the rescue! And Meyer lemon? Too much. I will have to hunt some down stat. Thanks for sharing, and after you've recovered from the book writing, I can't wait to see what else you have in store here.

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    1. Elizabeth - sounds like this recipe is made for you. That low oven has the fish cook nice and slow and oh man is it moist! And that Meyer lemon relish is killer. I'm craving some right now.
      And thanks for encouragement about my book. I'm feeling the creative juices coming back and I'm looking forward to doing a lot of cooking here soon. I've got some goodies to share soon:)
      xo to you and your family,
      E

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  10. Congratulations on your manuscript! And how gorgeous does this salmon look? I've never tried this method of cooking but it looks beautifully moist. Now to find some meyer lemons...they're impossible to get hold of in the UK as far as I can tell!

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    1. Always nice to hear from you! Oh I wish I could send some Meyers your way:) xoxo E

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  11. I love how bright and fresh these flavours are - perfect summer eating. Congratulations on finishing the manuscript as well, I can't tell you how excited I am for the book!

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    1. Bright and fresh is right. Even that little hint of vinegar in the relish gives such zing! Thank you Alice Waters!
      And thank you for the sweet words about my manuscript and book. They mean so much to me.
      xoxo
      E

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  12. Congratulation for turning in you manuscript. I am looking forward to see you book in the book stores. How exciting is this?
    This recipe is right down my alley and I am going to try it very soon.
    Thanks for sharing
    Eva

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    1. Thanks Eva! I am pretty much beside myself with excitement. When I finally put all of the recipes and photos I've been working on for years into the manuscript, it finally felt real. The book is really a book!
      And I'm glad you like the recipe - let me know how it goes for you.
      xo
      E

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  13. salivation glands activated!

    In owe of the fierceness by which you've committed yourself to your craft - big hugs and high fives on turning in your manuscript!

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    1. Thanks lady! And thank you for recipe testing - I hope you know how much that meant to me:)
      Huge hugs to you and the boys.
      xoxox
      E

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  14. This looks so delicious. I had a salmon dish at the Chez Panisse cafe and it was unforgettable. I have to try this! Thanks for sharing =)

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    1. Hi Dionna, every time I eat salmon at CP, I feel the same way. It's SO good and I have to say, this recipe really does capture the magic.
      xo
      E

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  15. I love this salmon recipe, it is my favorite way to make this fish, but I have always made it with mustard /mayo- now I'm gong to try it with this relish- it sounds fantastic- thanks Erin!

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    1. Rochelle, the relish is so so tasty. Even Lilah was scooping mounds of it onto her salmon.
      I hope I get to see you one of these days. It had been WAY too long.
      xoxo
      E

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  16. I am so jealous everyone gets to use citrus.. (I am allergic) so I am going to try this with something else like mangos or something. Sounds elegant and delicious. I bet it plates beautifully. I will keep an eyeball out for your book, I am so excited for you. You always have something interesting going on.

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    1. Oli, I have to tell you that I think of you every time I post a recipe with citrus (because I remember that you are allergic). I love the citrus and always feel bad to share something that you can't have. But I'm glad you are into trying the salmon - it really is so easy and delish!
      Hope you are well,
      xo
      E

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  17. Jennifer BurtJuly 16, 2013

    This used to be one of my favorite go to dishes for a dinner party. I haven't done it in awhile. Thanks for the reminder. Congrats on finishing the book. I can't wait to see the final product Erin. Your stories and pictures are always so inspiring.

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    1. Jennifer, so nice to hear from you! I'm glad to remind you of this great recipe. We hadn't made it in a while either. We recently had delectable salmon at Sir and Star and the texture/moistness so reminded me of this Chez Panisse recipe. I'm happy to have it back in rotation at our house too!
      Hope you and your family are well. xoxo E

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  18. What a lovely technique to prepare salmon, I really should give this slow cooking a try. Chez Panisse is one of those restaurants I would love to visit. Can't wait to visit California again...! Hope you're well and enjoying a wonderful summer, Erin!

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    1. Denise, you would love Chez Panisse! It makes me deeply happy every time I get the chance to eat there... and I'm always trying to think of an excuse to go;)
      All well here and I hope so with you as well,
      E

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  19. Holy wow those images are simply stunning!

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  20. good to hear you finished your book, I can't wait to put my hands on it :)

    and the slow cooked salmon sounds fantastic!

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    Replies
    1. M, it always makes me smile to hear from you. I hope you're well and taking lots of beautiful pix!
      Xoxo E

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  21. Most beautiful Salmon on the web and one I'm sure to try. I cook my salmon quickly and we have perfected it, but this has totally intrigued me. Wonderful.

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    1. Angela, you're so sweet! We usually do a quick cook on the grill too.. Always delish! This recipe is a nice way to mix it up. The texture is totally different. I hope you enjoy:)
      Xo
      E

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  22. What a stunning salmon dish and so loving the relish. I am a sucker for a great condiment. Really looking forward to seeing the finish product, which I am sure will be a beautiful cookbook. Hope you are enjoying your summer and able to get a bit of R&R in now. Smile.

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    1. Thanks Lisa! I hope you're enjoying the summer too. Finally a Bay Area summer that feels like summer;) xoxo E

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  23. I hear ya about being spent. I just turned in my manuscript and feel the same way. I think we're both entitled to being a couch potato now for just a little while. We've earned it. LOL

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    1. Yes couch potato for sure! Congrats on turning in your ms, Carolyn. Can't wait for your book. Xo E

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  24. Such stunning photos as always Erin! So happy for you that all went well with you turning in your manuscript. I did the same when I handed mine in, a whole lot of nothing for 2 weeks :-)
    Lotsa love xx

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    1. Emma! It's good to hear I wasn't the only one who felt totally spent. I was pretty useless for 2
      -3 weeks for sure! Xoxo E

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  25. Stunning! Absolutely mouthwatering - Delicious. I cannot get over the stunning photos either!

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  26. Gigi you are so sweet!!

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  27. So easy, fresh and simple! Perfect dish to wow friends with. I can't wait to try it!

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    1. Angela - I hope you enjoy! I know I love this dish. xoxo E

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  28. Incredibly good looking, this meal. I have been using my oven lately, but to my own detriment, as it pumps my cabin up to something like 95 degrees. So evenings are.... sticky. I'm not sure if I could keep the oven on this long, but I'd sure like to try.

    If not, maybe I'll just try this relish on a bagel with some cream cheese and smoked salmon - ooh yeah, that sounds excellent, and nowhere close to 95 degrees:D

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    1. Emma, I hear you... I was just in NY and it was BLAZING. Maybe when the weather cools, you can give this one a try. In the meantime, I love your bagel, cream cheese, salmon and meyer lemon relish idea - right on!
      xoxo
      E

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  29. I have a feeling this technique of cooking fish will become a favourite, thanks! What would you suggest using instead of Meyer Lemons (if anything) as we can't get them in England? Nice plate by the way!

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  30. Steve, thanks for your nice comment. I'm so glad you like the technique. Unfortunately, I don't think there is a comparable substitute for the Meyers - they have such a unique sweet/tart taste.xo E

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  31. This looks just amazing.. I cannot wait to try cooking salmon this way! Meyers are definitely gone from our stores, but I'll be pinning this for when they are back in season for us.

    Congrats on getting your manuscript in! Eee exciting!

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    1. Thanks Stephanie!!! xoxo E

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  32. beautiful dish! i love your photography.

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  33. AnonymousJuly 24, 2013

    looks delicious, your recipe is 200dgrs C or F?

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    1. 200F... A very low heat oven.
      I hope you enjoy!

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  34. This is pretty much what I'd like to eat every day of summer. The meyer lemon relish sounds lovely, and I need to try this method for cooking salmon!

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    1. Me too Lisa. Add some fresh tomatoes and sweet corn on the side and I'm in summer heaven.
      xoxo
      E

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  35. Oh, we've missed you too Erin! And what a dish you came back with. I LOVE salmon, especially cooked in this manner. I will be trying this very soon. Thank you :)

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    1. Magda! It feels so good to be back here after a seriously lazy break from just about everything.
      I hope you are having a wonderful summer!
      xo
      E

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  36. Haven't visited for a while. Erin, these photos are scrumptious! The color and contrast are Ah-mazing!!! Congrats on the manuscript - I'm very excited for you and looking forward to the book.

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    1. Jenn, really nice to hear from you! I has been a while. I hope you're well.
      Thanks for the sweet note and kind words about the book. I'm SO excited.
      Happy Summer to you!
      xo
      E

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  37. I'm confused - do you eat the skin of the lemon?

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    1. Yep Kassandra... you eat the peel and all:) That's why the recipe calls for Meyer Lemons - they are less harsh than standard Eureka Lemons with more tender and slightly sweeter peels.

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  38. AnonymousJuly 31, 2013

    This was really tender and moist. The salmon was perfectly cooked. And loved the meyer lemon relish; it made the entire dish. Thanks for sharing this recipe.

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    1. Fantastic! Thank you so much for letting me know. I'm smiling over here.

      Delete
  39. Nice answers to the question about the issues covered in your topic, with real arguments and explaining all about that. I'll be glad to share this post to my friends on Facebook and Twitter. Continue to keep us updated with your stories. Thanks!

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  40. This looks delicious, the salmon looks unbelievably succulent. I don't think we get Meyer lemons here but I will give the relish a go anyway with a regular lemon.

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    1. Anna, if you give it a try with standard lemons I'd love to hear how it goes. Do share with us:)
      xoxo
      E

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  41. i'm confused. do you cook the salmon on the paper in the water?

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    1. Fill a baking dish with an inch or so of water and place it on the lowest rack of your oven. The water in this pan slowly evaporates in the heat making the oven moist - slightly steamy.
      Cook the salmon on a separate baking sheet on a higher rack in the oven. The salmon never comes into direct contact with the water.
      I hope this helps:)

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  42. Ça semble délicieux, merci du partage !!

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  43. Yum, I want some!
    www.rsrue.blogspot.com

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  44. Was your photo stolen?

    http://www.blogto.com/eat_drink/2014/03/the_10_most_anticipated_toronto_restaurant_openings_for_spring_2014/

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    1. Hey there, thanks so much for letting me know. Yes, that is my image with no credit:(.
      I appreciate you looking out for me.
      xo
      E

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  45. I've never liked salmon very much, it's got a strong flavor that inevitably gets stronger as I always manage to overcook it. I tried this method after finding it on pinterest (SUCH a pretty photo) and now I'm a believer. Salmon can be awesome. Thank you :)
    www.sweetsaltytart.com

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    Replies
    1. Courtney, Thanks for your sweet comment. I'm so glad the recipe made you into a salmon believer:))
      -E

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  46. Very nice, Thankyou I will make this soon...:)

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  47. AnonymousMay 30, 2014

    This is an incredibly delicious recipe. Salmon is great warm or room temp. Lemon relish makes it spectacular!

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  48. Yum! Do you ever do this with salmon fillets or steaks? If so, how long would you cook them for? Your photos are wonderful.

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    Replies
    1. Hey there Emily, we've always used fillets, or one large cut of salmon. You could use steaks as well. Depending on the thickness of the cut, they make take just a bit longer than a thinner fillet.
      xo
      E

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  49. Does this work with cod filets?

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So good to hear from you... I appreciate each and every note you leave for me!

Thanks,
E

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