Have you ever had amazing BBQ? Whether it’s pulled pork, brisket, or ribs, that shredded, tender, moist, falling-off-the-bone quality comes from cooking the meat low and slow. Real masters of the ‘Q cook their meat over very low temperature (200 degrees or less) for approximately 12 hours (give or take a few).
Now, you can’t eat that stuff all the time because it’s pretty high calorie, fat, and salt. Plus, meat can be tough to digest. But you can apply this same technique to a healthier protein, like salmon, whose muscular flesh gets buttery and melts in your mouth when slow-roasted. Try it out – you’ll love it!
f.y.i. – this recipe takes about 9 1/2 hours start to finish, as you need to cure the salmon for 8 hours. Prep it in the morning so that you can cook it later in the day. It takes about 1-1 1/4 hrs. to cook, so leave enough time.
Serve with roasted asparagus and baby yukon gold potatoes. Easy, delicious, and a complete meal.
- ½ cup coconut sugar
- 2 tbs. kosher salt
- 1 (3-pound) salmon fillet
- Olive oil Cooking spray
- 1 bunch asparagus, ends trimmed
- 8 baby Yukon gold potatoes, thinly sliced into rounds
- pink Himalayan sea salt
- lemon pepper
- Combine sugar and salt in a bowl. Place fish, skin side down, in a 13x9-inch baking dish. Rub sugar mixture over fish. Cover with plastic wrap and refrigerate 8 hours.
- Preheat oven to 175F.
- Wipe off remaining sugar mixture from fish with a paper towel. Coat a baking pan with cooking spray. Place fish, skin side down, in pan.
- Bake at 175F for 1 hour and 10 minutes or until fish flakes easily when tested with a fork. Remove and let rest.
- Set oven to Broil.
- Place asparagus and potatoes on a foil-lined baking sheet. Drizzle with a little extra virgin olive oil and season with pink salt and lemon pepper. Place in oven and broil for 5 minutes or until potatoes can be easily pierced with a fork.