Alison Roman is often featured in the New York Times and her recipes have a huge following – check out #alisonroman on Instagram. Jono was gifted a copy of her fabulous cookbook, Dining In, and it has now been released in the UK. We suggest you order a copy and in the meantime try her excellent method for cooking salmon. You’ll find the salmon almost impossible to overcook and it ends up meltingly tender.
Wine Suggestion: We think that a fresh white works best and we’d suggest either a Verdicchio or a white Bordeaux made from Semillon & Sauvignon blanc both of which have fresh acidity and texture but won’t overwhelm the melt in the mouth flavours.
Slow Salmon with Citrus & Herb Salad – serves 4 to 6
- 700g piece of skinless salmon
- 2 lemons, thinly sliced
- 1 blood orange or regular orange, thinly sliced
- 6 sprigs of thyme, rosemary, oregano or marjoram (optional)
- 375ml olive oil
- a large bunch of parsley, coriander, dill and tarragon, leaves picked
- 1 tbsp lemon juice
Preheat the oven to 150C.
Season the salmon with salt and black pepper on both sides and place in a large baking dish with the lemons, oranges and herb sprigs (if using).
Drizzle the olive oil over everything and cook in the oven for 20-25 minutes or until almost cooked through.
Toss the herbs with the lemon juice and some sea salt flakes and serve with the salmon.
(Original recipe from Dining In by Alison Roman, Clarkson Potter, 2017.)
Jono & Jules do food & wine 
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