Equipment
* optional
Ingredients
Spiced Oil & Salmon
- 600 g salmon fillet, center cut, skinless, pin bones removed
- 120 ml extra virgin olive oil, high quality
- 4 g fennel seeds, lightly crushed
- 4 g coriander seeds, lightly crushed
- 2 g red pepper flakes, adjust to preferred heat level
- 6 g kosher salt
Cucumber Feta Salad
- 400 g persian cucumbers, sliced into 5mm rounds
- 100 g feta cheese, crumbled into large chunks
- 15 ml lemon juice, freshly squeezed
- 10 g fresh dill, roughly chopped
- 2 g kosher salt
Nutrition (per serving)
Method
Preheat your oven to 135C / 275F. Lightly crush the fennel seeds and coriander seeds using a mortar and pestle to release their aromatic oils.
Season the salmon fillet evenly on all sides with kosher salt. Let it rest at room temperature while you prepare the oil.
In a baking dish just large enough to hold the salmon, combine the extra virgin olive oil, crushed fennel seeds, coriander seeds, and red pepper flakes. Place the seasoned salmon into the dish and turn it gently so it is fully coated in the spiced oil.
Roast the salmon in the preheated oven for 25 to 35 minutes. The exact time will depend on the thickness of your fillet. Aim for an internal temperature of 49C / 120F for medium-rare, or up to 60C / 140F for medium. Note that the FDA recommends 63C / 145F for maximum food safety.
While the salmon roasts, combine the sliced cucumbers, crumbled feta, lemon juice, chopped dill, and salt in a mixing bowl. Toss gently to combine.
Remove the salmon from the oven. Divide the cucumber and feta salad among four plates. Gently flake the warm salmon into large pieces and place alongside the salad. Spoon the warm, spiced olive oil from the baking dish generously over both the salmon and the cucumbers before serving.
Chef's Notes
- Slow roasting is effectively a warm confit technique. It melts the intramuscular fat of the salmon gently, resulting in a luxuriously soft texture that traditional high-heat methods cannot achieve.
- Salting the salmon 10 to 15 minutes before roasting lightly cures the exterior, seasoning the flesh deeply and helping to regulate albumin loss.
- Do not discard the roasting oil. The low temperature infuses the olive oil with the essential oils from the spices and the savory essence of the salmon, creating a deeply flavored dressing perfect for the crisp salad.
- Persian or English cucumbers are ideal here because their thin skins and lower water content prevent the salad from becoming diluted.
Storage
Refrigerator: 3 days — Store salmon and cucumber salad in separate airtight containers.
Reheating: Enjoy cold, or gently warm the salmon in a 90C oven until just heated through to preserve its silky texture.
