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.
