Slow Roasted Sockeye Salmon with Citrus

Name: Slow Roasted Sockeye Salmon with Citrus
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 4 portions Wild Alaska Sockeye Salmon; 2 tbsp extra virgin olive oil, divided; 2 tsp kosher salt, divided; 2 tbsp Dijon mustard; 2 tbsp capers, drained; 2 large lemons (1½ juiced, ½ sliced thin); 1 large orange (½ juiced, ½ sliced thin); ¼ tsp black pepper; 2 tbsp fresh flat-leaf parsley, chopped (for garnish)

Wild Alaska sockeye is rubbed with olive oil and salt, then covered with a sauce of dijon, capers, lemon and orange juice and laid with thin citrus slices. Twenty to twenty-five minutes at 225°F, low enough to keep the salmon tender, and it is done at 130°F on a thermometer. Rest five minutes and finish with parsley.

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Wild Alaskan Sockeye Salmon

6oz portion

$15.00

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Slow Roasted Sockeye Salmon with Citrus

Declan Chapin, Premier Catch

Servings

Prep Time

15 minutes

Cook Time

25 minutes

Ingredients

4 portions Wild Alaska Sockeye Salmon
2 tbsp extra virgin olive oil, divided
2 tsp kosher salt, divided
2 tbsp Dijon mustard
2 tbsp capers, drained
2 large lemons (1½ juiced, ½ sliced thin)
1 large orange (½ juiced, ½ sliced thin)
¼ tsp black pepper
2 tbsp fresh flat-leaf parsley, chopped (for garnish)

Directions

Preheat the oven to 225°F (110°C).
Pat salmon dry with paper towels and place on a baking sheet or in a baking dish.
Rub 1–2 tsp olive oil over both sides of the salmon and sprinkle with 1 tsp kosher salt.
In a small bowl, combine the remaining olive oil, 1 tsp salt, Dijon mustard, capers, black pepper, juice of 1½ lemons, and juice of ½ orange. Mix well.
Thinly slice the remaining lemon and orange halves.
Pour the citrus-caper sauce evenly over the salmon.
Arrange the citrus slices decoratively over the salmon.
Bake for 20–25 minutes, or until the thickest part flakes easily with a fork.
For precision, use a meat thermometer: salmon is done at 130°F (54°C).
Let salmon rest for 5 minutes out of the oven.
Garnish with fresh parsley and serve with the roasted citrus slices for extra brightness.

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