From the kitchen of One Perfect Bite...Chinook salmon are now running and starting to appear in fish markets throughout Oregon and Washington. The farm raised version of the fish is available throughout the year, but the Silver Fox and I prefer to stave off salmon purchases until the wild variety is available. There is an enormous difference in flavor and while it's more expensive, the wild variety is less fatty and has better texture. Sometimes you get what you pay for. Over the years, I've tried more salmon recipes than I care to admit, but these days I tend to fall back on a handful of them that are truly outstanding. Tonight's recipe is one of those. Better than 15 years ago, Chef Charlie Trotter began to slow roast salmon in an oven set to 250 degrees. The method, then and now, produced a succulent and tender piece of fish that had glorious color and melt in the mouth appeal. Salmon cooked in this manner is irresistible to cooks and lovers of the fish alike. Slow oven or not, it is fast to cook and simple to make, and the stunning color of the fillets after roasting will brighten any table. I do hope you will this recipe a try. I don't think you'll be disappointed. Here is how slow roasted salmon is made.
Slow Roasted Salmon...from the kitchen of One Perfect Bite inspired by Charlie Trotter
4 (6-oz.) wild salmon fillets
1 bunch scallions, washed and trimmed
1 bunch fresh dill sprigs, divided use
2 to 3 lemons, thinly sliced, divided use
Juice of 1 lemon
2 to 3 teaspoons vegetable oil
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1) Bring salmon fillets to room temperature. Adjust a rack to middle third of oven. Preheat oven to 250 degrees F. Mist an 8 x 11 x 2-inch baking pan with nonstick cooking spray.
2) Place scallions in bottom of baking pan to form a bed for the salmon. Cover with dill and lemon slices. Place salmon, skin-side down, on top lemons. Squeeze lemon juice over all. Brush fillets with oil, then sprinkle with salt and pepper. Lightly top with more dill and lemon slices. Allow to sit at room temperature for 1/2 hour if time permits.
3) Bake in preheated oven for about 30 to 35 minutes, or until fillets can easily be pierced with the tip of a sharp knife. Carefully transfer to a serving platter. Remove topping and garnish with some fresh dill and a lemon twist. Yield: 4 servings.
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