25 Sep Slow-Roasted Salmon With Harissa & Garlic
| Serves 3 to 4 2 lbs. fresh “skinless” Salmon fillets ⅓ cup extra-virgin olive oil ¼ cup Harissa Sauce (Epic D’s or on local market’s International aisle) ¼ teaspoon salt (Fleur De Sel- sea salt preferred) or to taste 1 “halved” fresh lemon 1 “grated” garlic clove Fresh Herbs “chopped” for serving or to taste; suggested:
| Preheat oven to 275°F In a medium bowl, whisk the garlic, oil, and Harissa together. Pour half this mixture into an oven-ready or flameproof casserole/baking dish. Allow the oil to coat the bottom of the container with tilting and letting the oil whirl. Sprinkle and coat the fillets with salt and place them in the center of the baking dish. Add thin slices of lemon (seeds removed) around the fish. Pour the remaining Harissa mixture on top of the fillets and spread it with the back of a spoon or brush. After 12 minutes of roasting, baste the fillets with the oil drippings in the dish. Allow the Salmon to cook for 12 to 20 minutes more. The goal is to cook until the fish is somewhat pink in the middle and not cooked through. Salmon tends to dry-out or get firm in the middle quickly. Therefore, keeping an eye on it is essential (the thickness of the fillets must be taken into account when calculating baking time). When flakes are easy to pull from the fish with a fork or spoon, remove the dish from the oven. This dish is beautiful when served family-style on a platter. Break the fish into pieces and arrange it along with the cooked lemon slices. Any dripping left in the dish should be poured on top. Then, squeeze fresh lemon over the fish and spread the herbs about. Diva Tip:
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