Slow-roasted salmon with chives and lemon from Cook's Country Magazine, Oct/Nov 2019 (page 9)

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Notes about this recipe

  • Rinshin on September 25, 2019

    Timing and temperature may work for farmed Atlantic salmon, but timing was too long for wild caught Alaskan coho salmon. Mine came out more cooked than our preference. They gave temp at 125 F to follow and it is better to go with that. We found the lemony taste of the sauce quite assertive the first day. I was mostly ok with the pungency, but my husband thought it was too strong tasting for the fish. Next day, the taste mellowed nicely and the texture improved greatly making the flesh moist and perfect as topping for Caesar salad. I plan to make this one day ahead of serving so the texture and taste improves.

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