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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

SLOW ROASTED SALMON WITH NIÇOISE SAUCE Recipe

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This recipe for SLOW ROASTED SALMON WITH NIÇOISE SAUCE is from MARIAN'S WAY 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Slow roasting salmon at a low temperature makes it succulent with a different texture than high temperature roasting. It is softer and more elegant. If you want to use 6-oz fillets, cut the cooking time by 5 to 10 minutes. This dish is equally good hot or cold.

MARINADE:

2 tsp. herbes de Provence
1/4 cup olive oil
2 Tbsp. chopped oil-packed sun-dried tomatoes
1 Tbsp. Dijon mustard
1/2 tsp. chili flakes
Salt to taste

SALMON:

One 2-lb. side of salmon

NIÇOISE SAUCE:

A lemony mayonnaise-based herb sauce with the addition of anchovy fillets for texture. This makes a good salad dressing for firmer vegetables. It will keep for 3 days in the refrigerator.

1/2 cup mayonnaise (regular mayo, not Lite or Low-Fat)
1 Tbsp. chopped anchovies
2 Tbsp. chopped sun-dried tomatoes
2 Tbsp. chopped fresh parsley
2 Tbsp. chopped chives
1 Tbsp. lemon juice, fresh
1/2 tsp. chopped garlic
1 Tbsp. olive oil
Freshly ground pepper to taste
Directions:
Directions:
FOR SALMON:

Combine herbes de Provence, olive oil, sun-dried tomatoes, mustard and chili flakes in a mini-chop. Process until combined. Mixture should have a chunky texture.

Preheat oven to 275º F.

Place salmon in an oiled metal baking sheet. Spread marinade over salmon and season with salt. Bake, uncovered, for 35 minutes or until white juices appear and salmon is just cooked through.
Serve with Niçoise Sauce.

FOR NIÇOISE SAUCE:

Combine mayonnaise, anchovies, sun-dried tomatoes, parsley, chives, lemon juice and garlic. Whisk in olive oil and add pepper to taste.

Makes 3/4 cup of sauce.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:

I got this recipe from LCBO Food & Drink, Autumn 2008
This is pretty much the way it appeared the magazine.

I made it using a whole side of salmon and I must say, it was very impressive. The salmon with the sauce was "to die for". If you are a salmon lover, like me, this is a definite winner.
The sauce can be made in advance and then you just have to deal with the salmon the day you are serving it. I served it hot when I made it but I think the next time I'll serve it cold. Then the whole recipe could be made ahead of time.

 

 

 

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