Sunday, August 17, 2014

Slow-roasted Salmon with Spring Herb Sauce

I've now been at home for more than two weeks straight! Ordinarily, this might not seem exciting, but since it's the first time it's happened since May, this feels nothing short of extraordinary. While I cooked off and on during my brief visits home, it took a while to feel excited by recipes and even longer before the thought of reporting back on recipes didn't seem like a tremendous amount of effort. Luckily, time seems to have healed my cooking malaise.

Slow-roasted and quick and easy may not seem to go together, but even roasted slowly, salmon cooks quickly and this recipe is incredibly simple. (Yes, I'm cheating on quick a bit because the salmon should sit out for 30 minutes or so before baking, but you don't need to do anything while that happens!) The end result though is restaurant-quality: incredibly moist fish with an elegant sauce. For the herbs, please feel free to use a mix of whatever you have on hand.

One year ago: On hiatus to prepare for some important life events!
Two years ago: Edamame, Shrimp, and Snow Pea Pasta Salad
Three years ago: Pork in Adobo Sauce
Four years ago: Pasta with Roasted Red Pepper and Basil

Slow-roasted Salmon with Spring Herb Sauce (from The Herbal Kitchen)

1 1/2 lb fresh salmon fillet
1/4 cup extra virgin olive oil
kosher salt
1 cup dry white wine
3 tbsp finely chopped shallots
1 tbsp lemon juice
6 tbsp unsalted butter, at room temperature
1/2 cup mixed coarsely chopped soft-leaved herbs (basil, dill, mint, etc.)
coarse sea salt

1. Cut salmon into 4 wide slices, about 3/4" thick. Lay in shallow baking dish and pour in olive oil, rubbing the fillet to coat the sides. Let sit in oil as it comes to room temperature, 30 - 60 minutes.
2. Preheat oven to 225F. Lift fillets from oil and place on a baking sheet lined with parchment. Sprinkle with salt and bake 15 - 20 minutes. The color will still be vivid, but the fish should flake slightly when nudged and it will be fully cooked.
3. While the fish is roasting, make the sauce. Boil wine, shallots, lemon juice, and 1/4 tsp salt in small saucepan until reduced by half. Turn to medium-low and whisk in butter 1/3 at a time until incorporated. If you have an immersion blender, blend for 10 seconds to make it even creamier. (If not, that's okay too!)
4. Transfer salmon to plates. Stir chopped herbs into sauce, ladle sauce around the fish, sprinkle fish with coarse salt, and serve.

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