Slow-roasted Salmon with Citrus-Olive Relish.

With its vibrant, saline citrus-olive relish that showcases the fermented depth and supple texture of preserved lemons

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he low roasting temperature ensures that the salmon is juicy and precisely cooked every time.    

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This recipe is from Ann Taylor Pittman and Scott Mowbray's The Global Pantry Cookbook.   

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Reserved lemons are salty, fermented lemons used in Moroccan, North African, and Middle Eastern dishes.   

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Both the peel and flesh are edible and can be utilised in a variety of cuisines. Preserved lemons are best made at home, but jars    

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Food stores and, of course, Middle Eastern and North African food markets.    

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or the most consistent cooking, choose salmon fillets that are the same size and thickness; if available, ask your fishmonger for center-cut fillets.    

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Allowing the salmon to sit at room temperature for 30 minutes before roasting helps it cook more evenly.    

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