Slow Roasted Salmon

        From the blog For Love of the Table

2/3 to 3/4 pounds salmon filet, in one piece (center cut filet, if possible), skin and bones removed

salt & freshly ground black pepper

about 2 T. olive oil

Drizzle some of the olive oil in a baking dish that is just large enough to hold the salmon.  Season the salmon on both sides with salt and pepper.  Place in the baking dish (skinned-side down) and drizzle with enough olive oil to lightly coat.

Place the baking dish in a 275° oven and bake until the salmon is cooked to your liking.  It should feel springy to the touch, but flake with a bit of encouragement.  If you like it medium-rare, it should still be slightly translucent in the center.  I like mine at about 120°.  Start checking at 25 minutes.  Use two large spoons to remove large chunks and serve. 

This recipe is written for two, but it can be increased to serve as many as you like