Slow Roasted Salmon with Spring Herb Sauce Recipe
Tried it? Rate this Recipe:
|
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 30º 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 225º
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 135º, 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.
|
|
This recipe for Slow Roasted Salmon with Spring Herb Sauce is from