It’s been a long time. I’ve mostly been exhausted since we closed on our house at the end of April and have been dealing with the multitude of joys related to home ownership. While it has been completely overwhelming, I’m certainly glad we finally have a home and a place to spread out all of the crap we’ve accumulated over the years. It’s nice.
What’s not so nice? Is that I’ve actually had this post kicking around for awhile and just haven’t done anything with it. I just haven’t been able to bring myself to write it. Again with the exhaustion: I’M NOT FUNNY RIGHT NOW. But alas, I have to soldier on and fight the good fight. Or… something.
Lately I’ve seen a lot of slow roasting going on in various blogs, and you know I’m never one to pass up a trend. Or, conversely, see a trend six months ago and decide to try bringing it back now. Either way, it made for some tasty food, so what do you care? The one thing that people seemed to love to slow roast the most was salmon, so since the husband would probably sell my soul for his weight in salmon, I figured I’d give it a shot.
This is really the simplest of recipes: take whatever marinade/seasoning/rub you like best on salmon and slap it on. Preheat your oven to 225F.
My marinade of choice was a basic spicy honey mustard; I would’ve gone for a rub of some sort, but by this point I had stopped going grocery shopping and was just using up what I already had. So, mustard + honey + random spices = marinade.
Put it in the oven for about 25 – 30 minutes, or until it starts excreting moisture. That’s a horrible image, isn’t? The last thing you want is for your food to be described as “excreting” anything. But there it is:
So even though it doesn’t look done, trust me, it totally is. It is amazingly soft and buttery, very nearly like smoked salmon but just shy of that. If you like a good, firm salmon, this is not for you. Even the husband was somewhat suspicious of the texture, but he of course ate it like the good blogger’s husband he is.
I’d definitely make this again, although I think next time I’d like to try a dry rub to see how it permeates the meat and also if it makes a difference in texture. And then when I get my smoker? WATCH OUT.