Slow Cooked Salmon Fillets with Savory-Sweet Pea Shoot Soy Sauce

This recipe was inspired by a dinner I had at The James Beard House. I was amazed at the melt-in-your-mouth feel of the salmon and just had to figure out how this texture and look was created. It appears raw, but it's completely cooked! The key is to cook it at a very low temperature for approximately 20 minutes (however, each oven is different). Just make sure it feels a tad more firm to the touch than raw salmon. I thought a salty/sweet sauce would be perfect. It may appear to be a small amount of sauce, but when only lightly sprinkled on, it doesn't overpower and enhances the flavor of the salmon; it's also a great component to the pea shoots (serves 4):
4, 6 oz salmon fillets-preferably wild
freshly ground black pepper-to taste
2.5 t soy sauce
1.5 t lemon juice
1.5 t brown sugar
1 t honey
1 t toasted sesame seeds
2 t pea shoots-minced
1 cup pea shoots-rough chop into bite size pieces
1. Turn the oven to 145F.
2. Place salmon fillets onto a foil lined baking sheet and lightly sprinkle with pepper; bake fillets until they are just cooked through, yet still retain their shiny outside and are not flaking apart (approximately 20 minutes; there should be no albumin and the fish should still have a 'raw' appearance...even-though it's cooked!).
3. Mix the soy sauce, lemon juice, brown sugar, honey, sesame seeds, and minced pea shoots in a bowl.
4. Very lightly drizzle the sauce over the fish fillets.
5. Serve the left over sauce with the pea shoots-as a side.

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