Slow-cooked salmon with Arabic spices

Slow-cooked salmon with Arabic spices

By
From
Arabesque
Photographer
William Meppem

These days it is very fashionable to grill or fry salmon quickly, so that the outer edges cook to a neat little border around a bright pink – often raw – centre. This recipe is the complete antithesis, and is pleasurably simple to make. The slow-cooking merely sets the salmon’s firm oily flesh to a gelatinous, almost buttery soft wobble. The spices are a good way of livening up farmed salmon’s predictable flavour.

Ingredients

Quantity Ingredient
1 tablespoon za’atar
1 teaspoon sumac
1 teaspoon fresh thyme leaves
4 salmon medallions, skinned
60ml olive oil
salt and pepper

Method

  1. Preheat the oven to the lowest possible heat. Mix the za’atar, sumac and thyme together. Brush the salmon pieces generously with the oil. Lightly season with salt and pepper and then sprinkle the herb mixture all over the salmon, so pieces are completely covered. Line a heavy baking tray with baking parchment (this helps slow heat conduction from the metal tray to the fish).
  2. Place the salmon on the tray in the centre of the oven. Leave for 15 minutes and then check that it is not cooking too fast (if opaque milky liquid has started to ooze from the fish, then the oven is too hot). If necessary, leave the oven door ajar while cooking a further 20 minutes. When it is ready the salmon should look opaque and almost gelatinous.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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