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Don’t be deterred by the word slow. This salmon recipe is not some sluggish affair (you won’t need that countertop cooker; you’ll eat dinner before midnight). In fact, our “slow-cooked” salmon is only in the pan for about 25 minutes, and the issue of speed (or lack thereof) refers only to the cooking method. Here, you start with cold oil and a delicious blend of lemon zest, smoked paprika and fresh dill--and end with an incredibly tender fish that’s bursting with explosive flavor. The skin gets crispy, the interior is fully cooked and the surface remains sashimi pink.
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