I have made this salmon from Fast Food My Way several times and it never fails. It is incredibly moist and good–and totally easy. It’s great for entertaining because you can get it all ready, then pop it in the oven about an hour before you want to eat. The only disadvantage is because the oven is on so low you can’t really cook anything else in it. I served this with roasted red potatoes that I cooked in the convection oven, cabbage and corn salad, and a spinach salad that a guest brought. Oh, and the mango salsa that I love with salmon.
Jacques Pepin says you can cook it right on your serving platter but I didn’t have one as large as the salmon I cooked last night, so just cooked it on an oiled jelly roll pan. I forgot the herbs this time and it still came out great.
Pepin has a salsa mayonnaise recipe to go with it (sun dried tomatoes, salsa, mayonnaise, and chives) but I served my favorite mango salsa with it.
Slow Cooked Salmon
- 1 slice bread
- 1/4 cup hazelnuts
- 1 tsp oil
- 2-3 pound salmon fillet skinless, boneless
- 1 1/2 tsp salt
- 1 tsp pepper
- 1 cup coarsely chopped fresh herbs a mix of parsley, tarragon, chives, and chervil
- Combine the bread and hazelnuts in a food processor and process until ground together.
- Heat the oven to 200 degrees.
- Oil your platter or pan with 1 tsp oil and put the salmon on it. Sprinkle with half the salt and pepper, then turn over and sprinkle the other side with salt and pepper. (Mine had skin on it last night so I just cooked it skin side down.) Sprinkle the hazelnut breadcrumbs over the top. Bake for 45 minutes to an hour. He likes it slightly rare so says 45 minutes. I like mine done so do an hour.