Slow Roasted Salmon with Citrus and Capers

Ingredienser

2 pounds whole salmon fillet

2 tablespoons extra virgin olive oil, divided

2 teaspoons kosher salt, divided

2 tablespoons dijon mustard

2 tablespoons capers, drained

2 large lemons

1 large orange

1/4 teaspoon black pepper

2 tablespoons flat-leaf parsley, chopped, for garnish

Instruktioner

1. Preheat the oven to 225°F. Pat dry the salmon fillet with paper towels then place it on a large baking sheet or in a baking dish. Optionally, you can score the fillet into about 6 portions without cutting all the way through. Rub one to two teaspoons of olive oil all over both sides of the fillet, and sprinkle evenly with one teaspoon of salt.

2. In a small bowl, add the rest of the olive oil and salt as well as the dijon mustard, capers, black pepper, and the juice of one and a half lemons and half an orange. Mix the sauce well until combined. Cut the remaining citrus halves into very thin slices.

3. Pour the citrus caper sauce all over the salmon fillet, making sure it is fully covered and that the slits are filled with sauce too. Arrange the lemon and orange slices all over the salmon.

4. Place the salmon in the oven for about 20 to 25 minutes, or until the thickest part of the salmon flakes easily with a fork. If using a meat thermometer, the thickest part should read 130°F.

5. Let the salmon rest for 5 minutes. Garnish with chopped parsley and serve.