Slow Cooked Salmon
I adore salmon and luckily my children do to. Every so often, I crave a meal that feels lighter, less stick to your ribs than traditional winter meals. That’s where fish and potatoes comes in. It’s still warming and cozy, the potatoes giving your body those carbs it so desperately needs and the fish bringing beautiful protein to the plate. I love serving it with a zingy sauce, which helps brighten the flavors on those short, gray days. The problem is, my children are still a bit skeptical of zingy things. The horseradish aioli can be spooned over after cooking at the choice of the eater, key to keeping family dinner time peace. The best part is that when I drown my salmon in the aioli, the kids side eye me like, “what am I missing here” and almost always ask for a taste. Slowly, ever so slowly, their tastes are expanding!
Makes 4 servings
Slow cooked salmon:
4 4 oz. filets of wild salmon
(I use frozen filets that are thawed in the fridge)
1 tablespoon olive oil
1 teaspoon salt
Directions:
Let’s get the salmon in the oven. This is a slow cooked dish, which means it takes about 35 minutes, but it’s mostly hands off time which means you can get it cooking and sit yourself on the couch to read a chapter or two of your book! Preheat your oven to 230 degrees F (yes, that low!) and line a baking sheet with parchment paper. Take your salmon filets and dab them dry with a paper towel. Put them skin side down on the baking sheet. Drizzle the olive oil over top and rub to evenly coat. Sprinkle the salt over top. Pop them in the oven to slow cook for about 40 minutes. You can tell when it’s done when it flakes easily with a fork. Enjoy your tender salmon!
