Oh, delicious! I slow roasted the salmon using Bill Granger's method--steep a handful of cherry tomatoes and a couple bruised garlic cloves in a generous splash or two of olive oil. Warm up the whole thing in a 350-degree oven until it smells delicious and the tomatoes have split.
Lower heat to 250-degrees, remove the tomatoes and garlic, and lavish a couple of salmon fillets in the scented oil. Add a hefty sprinkle of kosher salt and pepper and roast until cooked to your desire--20 to 30 minutes usually. It's hard to overcook the salmon with this method and it flakes apart beautifully for salads.
I made mine with the usual suspects for a Niçoise, as well as my most favorite Perfect Vinaigrette (http://theunemployedcook.blogspot.com/2006/01/perfect-vinaigrette.html)--I opted for raw tomatoes but the slow roasted tomatoes are very nice as well. Summer in a bowl, I tell you.
