Home / SLOW ROASTED SALMON, VINAIGRETTE

From a typical game of culinary telephone* here is a fresh way to prep Salmon

*Chef Tyler shared a kitchen secret of slow-roasting salmon when Steve dined at Millwright's years ago...Steve serves his with a dill vinaigrette. My wife Allie's further addition is chopped cucumber to create a fresh "salsa" just perfect with Frenchie Pinot Noir.

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SLOW ROASTED SALMON, VINAIGRETTE

      The “Salsa”

CHOP cucumber into small, uniform cubes (about 1 cm square or less).

COMBINE with shallot and dill.

DRESS with oil and vinegar and season to taste with salt and pepper.

ALLOW flavors to marry for at least 30 minutes or up to overnight in fridge.

      Roast the Salmon

PREHEAT oven to 250 degrees.

SEASON salmon filet with salt and black pepper and a layer of olive oil.

Oven ROAST 15-20 minutes depending on thickness (it’s done when the white albumen starts to show even if the top looks underdone)

REMOVE skin.

SERVE with the fresh salsa and basmati rice (or a fresh hunk of French white bread)

FRESH GROCERY LIST

☐ Salmon Filet (6oz per person)

☐ 1 English hothouse cucumber

☐ 1 shallot, chopped fine

☐ 1/4 cup fresh dill fronds, chopped finely

☐ 2 tbl rice wine vinegar (not “seasoned” rice wine vinegar!)

☐ 1 tbl olive oil

☐ Salt and pepper to taste