Slow-Roasted Salmon with Spring Herb Sauce

Name: Slow-Roasted Salmon with Spring Herb Sauce
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Global
Ingredients: 4 servings basil; 4 servings extra virgin olive oil; 4 servings Kosher salt; 4 servings lemon juice; 4 servings sea salt; 4 servings shallots; 4 servings unsalted butter; 4 servings white wine; 4 servings sockeye

Slow-Roasted Salmon with Spring Herb Sauce is a gluten free, primal, and vegetarian recipe with 4 servings. This recipe covers 3% of your daily requirements of vitamins and minerals. One serving contains 285 calories, 0g of protein, and 18g of fat. It will be a hit at your Spring event. 1 person found this recipe to be delicious and satisfying. A mixture of shallots, wine, sea salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 2 hours.

Instructions

Pull out any small bones that were left in the salmon and, if you wish, trim off the gray fat that was next to the skin. Holding your knife at a 30-degree angle to the cutting board, cut the salmon into 4-wide slices that are about -inch thick.

Ingredients you will need

Salmon

Equipment you will use

Cutting Board

Knife

Lay them in a shallow baking dish and pour in the olive oil, rubbing it around the fillets to coat all the sides.

Ingredients you will need

Olive Oil

Equipment you will use

Baking Pan

Let the fish sit in the oil as it comes to room temperature, 30 to 60 minutes.

Ingredients you will need

Fish

Cooking Oil

Preheat the oven to 225F, or 200F if you have the option of convection bake. Lift the fillets from the oil and evenly space them on a baking sheet lined with parchment paper.

Ingredients you will need

Cooking Oil

Equipment you will use

Baking Paper

Baking Sheet

Oven

Sprinkle the fish lightly with salt.

Ingredients you will need

Fish

Salt

Bake for 15 to 20 minutes. When its done, the fat between the layers of fish will just begin to turn opaque, a small amount of liquid will collect under the fillets, and the fish will flake slightly when nudged with your finger. Pick up a piece and it should easily break apart between the layers rather than holding firmly together. It might appear to be underdone because the color will be vivid, but it will be fully cooked.

Ingredients you will need

Fish

Equipment you will use

Oven

While the fish is roasting, make the sauce. Boil the wine, shallots, lemon juice, and teaspoon salt together in a small saucepan until you have half as much as you started with. Turn the heat to medium-low and whisk in the butter, one-third of it at a time, until it is all incorporated. If you have an immersion blender, use it to blend the sauce for about 10 seconds, which gives it a creamier consistency. If the fish is not quite ready, keep the sauce warm by putting the saucepan in a larger pan of hot water.

Ingredients you will need

Lemon Juice

Shallot

Butter

Sauce

Water

Fish

Salt

Wine

Equipment you will use

Immersion Blender

Sauce Pan

Whisk

Frying Pan

When the salmon is done, transfer the fillets to individual warmed plates (since the sauce will run, choose plates with deep rims that will contain it, or use shallow bowls). Stir the coarsely chopped herbs into the sauce, taste it and add more salt if you think it needs it, then ladle it around the fish.

Ingredients you will need

Salmon

Herbs