Slow cooking is a way to enjoy great-tasting meals with minimum amount of effort. This budget-friendly cooking method takes tougher cuts of meat and turns them into hearty, flavoursome meals. Although they usually have long cooking times, slow-cooked dishes require relatively short preparation times – after that you can leave them to simmer away. The moist cooking method also ensures tender, juicy results every time. Plus, cooking meat, fish, vegetables and sauce together in one pot cuts down on washing up. There are many ways to slow cook food – simmer it in a stockpot, bake it in a casserole in your oven, or use a specially designed device, such as an electric slow cooker or pressure cooker. Once you’ve learned on the basics, you will master the art of slow cooking.
If you generally like your tuna seared, or you like your salmon “medium rare” or see bass fillet you must try this recipe. Low and slow really does capture and deliver what the ingredients should taste like exactly. The salmon still retains all of its gorgeous color, even when fully cooked. The texture and flavor is sublime!
Here is a salmon recipe at which the salmon cooks on a bed of either sliced onions, citrus or herbs – the bed serves a purpose. When you slow cook salmon, some of the proteins break down and can cook out. The bed helps any fats and proteins drain away. Plus, the fish gets gently perfumed with whatever you use for the bed 4 salmon fillets (1 per person) Choose ingredients below and improvise: brush with oil, salt, pepper, garlic powder, for the bed you can choose: sliced ginger, green scallion sections and garlic, or thin sliced fennel bulb, or sliced red onions-herbs: thyme, rosemary, bay leaves etc..
1. Preheat to 250F. Season salmon with salt and pepper and let it sit at room temperature for 20 minutes (important!). Otherwise the time in the oven will be devoted to un-chilling your salmon, instead of cooking it. Grab a pan big enough to hold all fillets in single layer. Make bed of whatever ingredients you’ve chosen.
2. Place the salmon fillets on the bed you’ve made (fennel, onion etc) Cook for 30 minutes (if you’re cooking more than 4 fillets, just add another 2 minutes per additional filet). To test for doneness, stick a sharp paring knife in, if it goes in an out very easily, its done. Even if you leave it in the oven for an extra few minutes, don’t worry, it is impossible to overcook the salmon this way….unless you, leave it in the oven for a week.
3. Top with whatever finishing herbs, spices or ingredients you’ve chosen. After cooking, the salmon is going to look almost exactly the same as when you first put it in but don’t worry, after 30 minutes in the oven it is cooked.
But I also prepared a cod fish with onion confiture and served with fryed potatoes and it was as good as the salmon!