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