Lemony Low & Slow Fish
If you haven’t tried the low and slow method for cooking fish, this is THE way to get flaky, flawlessly fish. Bright and simple, Kanel's Charred Lemon Sea Salt adds a hit of sunny, citrusy flavour and pairs delightfully with fresh herbs.
GLUTEN-FREE | DAIRY-FREE | NUT-FREE
1 1½-lb. thick salmon fillet, or other fish with good fat content like striped bass or cod (1 large fillet or four 6-ounce fillets)
1 teaspoon extra-virgin olive oil
2 teaspoons Charred Lemon Sea Salt
3 tablespoons chopped fresh herbs, like parsley (optional)
Preheat the oven to 275° F. Brush a baking dish lightly with half the olive oil.
Arrange the fish fillet(s) in the pan. Rub the top with the remaining olive oil. Sprinkle lightly with Charred Lemon Sea Salt.
Roast for 15 to 35 minutes, until a toothpick can be inserted without any resistance and flesh is beginning to flake when you poke into it. An instant-read thermometer should read 120° F. (Don't worry if the top of the fish has a slightly transparent, raw look; this is the result of the low roasting temperature. It will be cooked inside.)
Sprinkle with additional fresh herbs, like parsley before serving, if desired.
Charred Lemon Compound Butter
It's easy to make and even easier to devour! Kanel's Charred Lemon Compound Butter is a flavour bomb, so let it melt over grilled meats or veg for irresistibly rich flavour. Chef's tip: Make compound butter using any of your favourite Kanel spice blend.
VEGETARIAN | GLUTEN-FREE | NUT-FREE
1 stick unsalted butter
2 tsp Charred Lemon Sea Salt
2 tbsp chopped fresh parsely (optional)
1 tbsp chopped fresh chives (optional)
Bring butter to room temperature
Using a fork, incorporate all ingredients
Using plastic wrap, form into a log shape. Refridgerate or freeze until use.