On a recent episode, Lucinda Scala Quinn demonstrated some of the fish recipes from April Martha Stewart Living. Now, I have professed my love for Lucinda before and I must say she has not disappointed me this time.

I decided to make Slow-Roasted Salmon.  Salmon is one of my go-to meals and I prefer to use wild salmon, but it’s out of season, so I had to settle for farmed salmon. When I make salmon I often grill it and serve it with lemon and dill. Sometimes I will oven roast it. Ina Garten, the Barefoot Contessa, has a fab recipe for asian salmon that is to die for.

Lucinda’s recipe is super simple. You mix up some chopped tomato, chopped orange and chili paste (the only chili paste I could find was a sweet and sour Thai version – but that worked for me since I don’t like hot spicy things too much). You slit your salmon filets and sort of stuff them with the mixture, then the directions say to roast at 250 for 25 minutes.  At 25 min mine was still raw, so I cranked on convection and put it up to 400 and finished it off quickly.

This tasted terrific. I loved the citrus flavor and the chili paste gave it a little zing, but not too much for me. It was simply beautiful looking. I’ll definitely make this again. Points for Lucinda.