"Hunger is the best sauce in the world."--Cervantes

Slow Roasted Salmon with Spring Herb Sauce Recipe

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This recipe for Slow Roasted Salmon with Spring Herb Sauce, by , is from Recipies To Remember, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Victoria Kimpe
Added: Saturday, April 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 - 1 1/2 - 2 lb salmon fillet, skin on
1/4 c extra virgin olive oil
1t sea salt
1t black pepper, freshly ground

HERB SAUCE
1c dry white wine
1 shallot, minced
1T lemon juice, freshly squeezed
6T unsalted butter, softened
1/2 c mixed chopped fresh soft leaf herbs (basil, chives, dill)
1t sea salt
1t black pepper, freshly ground

Directions:
Directions:
Check salmon for bones & trim off grey fat next to skin as desired
cut salmon into 4" wide slices on the bias (hold knife at a 30 angle to the cutting board)
place fish in a shallow baking dish
drizzle on olive oil & rub fillets to coat all sides
let fish sit in oil at room temp 30 minutes

preheat oven to 225
place fillets on parchment lined sheet pan
season fillets with salt & pepper
bake till fish is cooked thru, fat between layers will turn opaque & fish will flake slightly (check temp with thermometer 135, 15-20 min

put wine, shallots & lemon juice in med pan
bring to a boil & reduce by 1/2
turn heat to med low
whisk in butter, 1T at a time
remove from heat & keep warm over larger pot with hot water in it

whisk in herbs when fish is done
taste and adjust seasoning

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
The fish may appear underdone because of the color - cooking at such a low temp will preserve the vividness of the flesh, so the use of a thermometer is very important.

This recipe came from the Flavour Cooking School in Chicago. I have never been a fish person and salmon has always tasted too strong to me. This recipe is very good and worth the effort if your trying to get more fish in.

 

 

 

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