I started slow roasting with tri tips, which can get tough very easily when roasted quicker. I then looked for similar approaches with salmon. The Trinidad spice blend is absolutely perfect for this. Another advantage: with slow-roasted vegetables (notes included) this is a VERY easy one-dish dinner with very, very simple cleanup. Nothing gets hot enough to brown, but that's fine with fish.
About 1/2 hour before cooking, take the salmon out of the refrigerator and season with the Trinidad seasoning blend to taste. Set aside.
Preheat the oven to 275 degrees. Yes, this is low and slow.
Prepare the vegetables. Use what looks good. Even good canned corn doesn't work well here; it's too wet. Take it off the cob, or I'd advise using a different vegetable. For zucchini, tomatoes, and asparagus, dress with olive oil and season...Trinidad also works here, as does straight salt and pepper, and Sunny Singapore...curry flavor does nicely on the vegetables. With corn, use butter. Milder herbs blend in well.
For tomatoes or zucchini, put them into the heated oven for 15 minutes before adding the salmon. For corn and asparagus, don't; they're better with lesser cooking. Add them when you put the salmon into the oven.
Cook the salmon and vegetables for approximately 20 mintues now. I'm looking for the fat in the salmon to be just gently emerging. With a thicker cut this can take another couple minutes. Plate and serve immediately.
This works better with fattier salmon. I can get a sockeye salmon that is gloriously deep pink/red, but is lower in fat. It's good, but not as unctuous.
A serving option: I love applying a healthy dose of South Carolina mustard sauce on top. The sauce is nothing much more than mustard, vinegar, and a bit of sugar to tame things a bit. It was intended as a sauce for pulled pork (and it's great there) but that's another fairly high-fat, unctuous meat. The mustard and vinegar balance the fattiness. It's not necessary, but it is a good accompaniment.
This recipe was provided by Craig L from Las Cruces