slow roasted salmon
October 20th, 2011
Here in the Midwest the weather this fall has been a little ridiculous: hot one day, freezing the next, perfect for a while, and then humid? in fall, really? Dinner planning got rather difficult. I would start something warm and stew-y in the chilly morning and would be sweating while I was eating it in the evening. Not all that pleasant.
But then I made this beautiful slow roasted salmon recipe from Suzanne Goin’s book Sunday Supers at Lucques. Now I adapted it to my let’s hurry up and get dinner on the table attitude because Suzanne’s recipes are all day, three course affairs, but I think the salmon is still super delicious. It’s warm, but light at the same time–just right for when the weather can’t figure out what season it is.
slow roasted salmon
with roasted beet and potato salad
heavily adapted from Sunday Supers at Lucques
for the salmon
- a side of salmon, skin on, about 2 lbs (I used coho salmon and it was a bit cheaper)
- zest of one lemon
- 2 teaspoons minced tarragon
- 1 teaspoons thyme leaves
- 1/4 cup minced flat-leaf parsley
- 2 teaspoons coarse sea salt
- 2 Tbsp olive oil
- fresh ground pepper
for the salad
- 1 lb small potatoes
- 1 lb beets (various colors if possible)
- a few sprigs fresh thyme
- salad greens (arugula is nice, but any lettuce is fine)
for the mustard vinaigrette
- 1 Tbsp lemon juice
- 1 Tbsp white wine vinegar
- 1 Tbsp dijon mustard
- 1/4 cup olive oil
Roast the vegetables first: heat your oven to 400 degrees F and roast the potatoes and beets whole for 30 minutes or until a knife pierces them easily. In a small bowl whisk together all the ingredients for the mustard vinaigrette. When the beets are warm slip off the skin and cut into 1/4 inch slices. Cut the potatoes similarly and pour the vinaigrette over both. Toss carefully as the beets can color everything bright purple!
Right after the vegetables come out of the oven turn it down to 250 degrees F. Mix everything for the salmon (except the salmon) in a small bowl. You should have a thick lemony, herby paste. Place the salmon, skin side down, on a parchment lined pan. Rub the paste on the salmon. Put the salmon in the oven and bake for 25-30 minutes. Because we are cooking it so slowly, the salmon will not change color much. To test if it is done, peek between the flakes with a fork. If it doesn’t separate into flakes, it’s not ready yet.
When you are ready to serve the salad gently toss the salad greens with the warm potatoes and beets. Squeeze a bit of lemon over the hot salmon and put everything on the table.
Yes, please.
Splendid dish. I’ve been looking for something new to do with salmon and this looks to be a winner.
Slow roast salmon is a favourite meal at our house! Over time we have simplified it in the interests of speed – bake the salmon with olive oil and rock salt, serve with mash potatoes and green beans… and greek yohgurt mixed with shreds of basil…mmmmmm.
I actually came here to ask if you would consider a shout out for ideas/tutorials for clothes for older kids. I have just spent a fruitless number of hours on line trying to find stylish well made clothing for my 12 year old. We are rocking the boots and leggings but unless we live in jeans- the rest is a struggle …I’m sure I could whip up a better quality wool mini skirt (that’s not too mini), make a cuter gilet , cute hats and scarves and Tshirts. There must be other frustrated mohers of young teens out there not wanting to spend a fortune at the same time not wanting their daughters to look “nasty”.
One of my favorite books… that looks delish!
This looks very yummy especially when I haven’t even begun dinner yet…
Oh my! I’m still full from my dinner but my mouth is watering. That looks delicious. I’m a big arugula, can’t wait until ours starts to grow.
Looks amazing sister!! those coho salmon are delicious.
right on. I don’t know that book and I’ll have to check it out. we went out for lunch the other day and I ordered the salmon and loved it but kept thinking, why don’t you just do this at home, stupid?
Yeah for new dinner ideas! We adore salmon in this household and I make it a few different ways, but I’m always looking for new (and simple) preparations. Also that salad looks absolutely delicious and I love that this whole meal is gluten/dairy/grain-free. Thanks!
i have now made this three times! we love it. thank you for sharing the recipe, meg.
erin, that is so awesome!!
Hi, Meg!
I’m making this tonight for my parents and sister!
Thinking of you all; Merry Christmas!