Salmon Slow-Baked in Pine Nut Butter

You can cook salmon two ways. One way, is to cook it just right, till the fish is buttery and fall-off-the-fork kind of soft. The other way is to cook it till it becomes a very pale pink, and is tough and dry. Slow-baking your salmon guarantees that your fish doesn't turn into that very pale pink. It also guarantees that you won't have a frying pan to wash. In fact, if you don't use a plate, you'll have nothing but your chopping board and knife in your sink. And your fork.

You can bake this with almost any type of seasoning you like, but I made mine with pine nut butter.

---

INGREDIENTS:

• A fillet of salmon

• A handful of pinenuts

• Herbs (Thyme and Parsley works best)

• 4 cloves of garlic, peeled and crushed

• A slice of butter

• A drizzle of olive oil

• Two slices of lemon

• Sprinkle of black pepper

• Sprinkle of (pink) salt

METHOD:

1. Preheat your oven to 135°C/275°F .

2. Tear a piece of aluminium sheet big enough to wrap the salmon in. Fold the edges up slightly.

3. Brush the olive oil onto the aluminium sheet and then place the salmon on it, skin-side down.

4. Melt the butter in a saucepan over low heat and add the garlic and pine nuts. Don't try to cook them or have them turn brown, this step's purpose is to infuse the flavours of the garlic and pine nuts into the butter. Keep the pan over low heat for about 3-5 minutes.

5. Squeeze the juice of one slice of lemon onto the salmon. Add the pepper, salt and herbs.

6. Once the pine nut garlic butter is done, pour it over the salmon.

7. Wrap up the aluminium foil into a parcel and place in the oven to cook for 20-30 minutes. (Depending on the thickness of your salmon fillet)

Assembly

On a plate, unwrap the aluminium foil parcel. You may choose to serve it like this, or take the salmon out of the foil. Serve immediately with the other slice of lemon, some salad or a side of your choice.

---

Chelsea Ho

The Ordinary Gourmet

Follow us on Instagram @chelseahyy