SERIOUSLY SIMPLE: Whole Slow-Roasted Salmon with Sweet Mustard-Dill Aioli
1 tablespoon olive oil
Juice of 1/2 lemon
Fresh parsley sprigs for garnish
1 lemon, thinly sliced, for garnish
1. To make the aioli: Combine all ingredients in a small serving bowl and mix to blend. Taste for seasoning and chill until serving.
2. Preheat the oven to 275 F. Rub both sides of the salmon with the seasoning and olive oil, and sprinkle with the lemon juice.
3. Place the salmon, skin-side down, on a nonstick or foil-lined baking sheet. Roast for 26 to 32 minutes, depending upon the thickness, until flaky and just cooked through. The salmon will appear very moist. If serving cold, let the salmon cool in the pan.
4. Transfer the salmon in one piece to a serving platter using spatulas. Or cut the salmon into serving pieces and arrange on a platter. Either way, garnish with parsley and lemon slices.
Make Ahead: The salmon can be cooked and refrigerated up to 1 day before serving. The sauce can be prepared, covered and refrigerated for up to 3 days before serving.
(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Holidays," and also a James Beard award-winning radio show host. You can contact her at www.seriouslysimple.com.)
