Delight your senses with a Scandinavian-inspired treat that boasts tender, moist salmon kissed with the flavors of mustard and dill. This recipe for Cold Slow-Roasted Salmon with Mustard Dill Sauce from Food52 takes a classic Swedish dish, cold poached salmon, and elevates it to new heights of simplicity and taste. Gone are the days of struggling with fish poachers and simmering water; instead, embrace the ease of a low oven and a sheet pan for a fuss-free culinary experience.

Ingredients for Cold Roasted Salmon:

• 1 side of salmon, approximately 2 1/2-3 pounds
• 1 tablespoon of white vinegar or lemon juice
• 1/3 cup of whole-grain mustard
• 1/2 cup of fresh mint leaves
• 1 cup of fresh parsley, including leaves and tender stems
• 1/2 cup of dill, featuring fronds and tender stems
• 1/4 cup of fresh tarragon leaves
• Zest and juice from 1 lemon
• 2 teaspoons of sugar
• 4 tablespoons of olive oil
• 2 1/4 teaspoons of kosher salt
• Freshly cracked black pepper, to your liking
• Flaky salt (such as Maldon), for that perfect finishing touch

Directions:

1. Preparation: Begin by preheating your oven to a gentle 300°F. Lay the salmon skin side down on a sheet tray, and drizzle it evenly with olive oil. Season generously with kosher salt and crack some fresh black pepper over the top. Roast in the oven for 20-25 minutes until the fish turns opaque and flakes easily with a fork. Once done, allow it to cool to room temperature before chilling it for at least 4 hours or overnight, wrapped securely in cling film. This step can be done up to 2 days in advance.
2. Creating the Mustard Sauce: Now, let’s whisk together the mustard, sugar, salt, and vinegar in a small bowl. Gradually stream in the neutral oil while whisking continuously. Incorporate the chopped dill into the mixture, along with some freshly cracked black pepper to taste. This tantalizing mustard sauce can be prepared up to 5 days in advance and stored in the refrigerator in an airtight container.
3. Preparing the Salmon for Serving: When you’re ready to indulge, remove the chilled salmon from the refrigerator about 30 minutes before serving. Carefully remove the skin from the salmon, ideally in one piece, and transfer the fish to a serving platter.
4. Crafting the Herb Salad: In a separate medium-sized bowl, combine the fresh mint, parsley, dill, and tarragon. Season with a pinch of salt and pepper, then add the lemon juice and zest. Drizzle in the olive oil while tossing gently to ensure every leaf is coated in this refreshing dressing.
5. Finishing Touches: Garnish your beautifully presented salmon with the herb salad and a sprinkle of flaky salt. Serve immediately, accompanied by the prepared mustard sauce for drizzling over the fish, and any remaining herb salad on the side.

Side Dish Suggestions:

To complement the delicate flavors of this cold slow-roasted salmon, consider serving it alongside some refreshing side dishes. Here are a few suggestions:

• Lemon-Dressed Asparagus Spears: Blanch fresh asparagus until tender-crisp, then toss with lemon zest, olive oil, and a touch of sea salt.
• Quinoa Salad with Fresh Herbs: Combine cooked quinoa with chopped cucumber, cherry tomatoes, and a medley of fresh herbs like mint, parsley, and dill. Dress with a lemon vinaigrette for a burst of flavor.
• Roasted New Potatoes: Halve small new potatoes and toss with olive oil, garlic, and rosemary. Roast until golden and crispy on the outside, yet tender on the inside.

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