Andrew Zimmern Cooks: Slow Roasted Salmon with Preserved Lemon Vinaigrette Recipe - Andrew Zimmern

Ingredients

• 4 3-ounce portions of salmon
• 1 1/2 cups olive oil
• 2 avocados, halved
• Fleur de sel
• Swedish pickles (recipe below)
• Preserved lemon vinaigrette (recipe below)
• 3 cups water
• 2 cups sugar
• 1 cup white vinegar
• 1 bay leaf
• 3 allspice berries
• 4 black peppercorns
• 1 carrot, peeled and sliced
• 1 yellow onion, sliced
• 2 English cucumbers, sliced
• 1/2 cup fresh lemon juice
• 1 tablespoon shallots, minced
• 2 tablespoons preserved lemon, minced
• Salt & pepper to taste
• Sugar to taste
• 1 cup grapeseed oil
• 1/2 cup olive oil