Slow Roasted Salmon

Preheat the oven to 110°C fan-forced. Finely grate the rind of 1 lemon and 1 orange. Reserve the fruit.

Combine 2 tablespoons of the oil, lemon and orange rind and thyme leaves in a bowl. Place the salmon skinned side down in a large baking paper lined rimmed oven tray. Spread thyme mixture over the salmon. Season. Let the salmon stand at room temperature for 10 minutes. Place salmon in oven and cook for 30-35 minutes or until salmon is just opaque in centre. Set aside to rest 10 minutes.

Meanwhile, remove the rind and white pith from the lemon and the 2 oranges. Using a small paring knife, cut fruit into segments. Place orange segments into a bowl. Cut lemon segments in half crossways and add to orange with shallots, capers, parsley, remaining oil and vinegar. Season and stir to combine.

Serve salmon, broken into large pieces on a platter with citrus relish and sourdough. Tip 1: To check if it is cooked, push the tip of a knife into the flesh; the fish will flake slightly when nudged with your finger. Pick up a piece and it should easily flake apart rather than holding firmly together. Tip 2: You can replace the salmon with ocean trout. The cooking time is the same. Tip 3: If your salmon has a thin tail end, fold it under itself to make the fillet an even thickness.