SLOW-COOKED SALMON WITH SALSA VERDE

Slow-Cooked Salmon with Salsa Verde image

Provided by Michael Symon : Food Network

Time 35m

Yield 2 servings

Number Of Ingredients 11

1/2 cup olive oil
Two 4-ounce pieces wild salmon, skin on
Kosher salt and freshly ground black pepper
1/3 cup finely chopped parsley
1 shallot, grated on a rasp grater, such as Microplane
2 tablespoons salt-packed capers, rinsed and finely chopped
1/2 teaspoon chili flakes
2 salt-packed anchovies, rinsed and finely chopped
1 clove garlic, grated on rasp grater, such as Microplane
1 jalapeno, seeded and minced
Juice and zest of 1 lemon

Steps:

Preheat your oven to 275 degrees F. Brush a half sheet pan with olive oil.
Season the salmon with salt and pepper. Place the salmon skin-side down on the prepared half sheet pan and place in the oven. Cook for 15 minutes for medium rare (110 degrees F). If you prefer your salmon a little more cooked, continue to cook for another 5 to 10 minutes.
In the meantime, make the salsa verde. In a mixing bowl, combine the remaining ingredients with 1/2 cup of olive oil. Season with salt and pepper and let stand at room temperature for at least 15 minutes to let the flavors meld, if time allows.