SLOW ROASTED CITRUS SALMON
Cooked on an open flame or grill, where the tender texture combines perfectly with zesty citrus and fragrant rosemary.
INGREDIENTS
2 teaspoons paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 tablespoon dried oregano
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 12-ounce salmon fillet (pin bones removed, skin on)
2 lemons, sliced
2 tablespoons extra virgin olive oil
6 sprigs of rosemary
A perfect fusion of 2 teaspoons of paprika, 1/2 teaspoon of cayenne pepper, 1/2 teaspoon of garlic powder, 1/2 tablespoon of dried oregano, 1 teaspoon of kosher salt, and 1/4 teaspoon of ground black pepper forms an impeccable seasoning for the 12-ounce salmon fillet. The salmon's pin bones have been meticulously removed while keeping the skin intact, positioned skin side down.
Slice two lemons and drape over the entire fillet, while drizzling 2 tablespoons of extra virgin olive oil. Create a lush bed of rosemary that will envelop the fish, enhancing its flavors. This beautiful combination is slow-roasted to excellence, capturing a combination of spices and citrus.