Best-Ever (and so simple) Salmon Recipe

While flipping through Paula Wolfert’s The Slow Mediterranean Kitchen (2003)  I found a wonderful technique for cooking salmon in a slow (low temperature) while steam-roasting the fish to moist, silky perfection. Over time this has become a go-to recipe for both weekday dinners and for company. This recipe is so forgiving and allows you to call the kids to the table (and for them to dawdle) or serve your guests a glass of wine while dinner gently cooks. Don’t forget to let the fish rest after cooking to allow the juices to seep back in.

Slow Oven-Steamed Salmon

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4 servings

4 salmon fillets (5 ounce fillets)

2 tablespoons extra virgin olive

Salt and freshly ground pepper

Other fresh or dried herbs. as desired (1 tablespoon fresh)

1. Preheat the oven to 275ºF with one rack in the lower third of the oven and a second rack in the upper third. Cover a baking sheet with parchment paper and lightly oil the paper.

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Take the fish out of the fridge and allow to sit for several minutes. Rinse the salmon and pat dry with a paper towel. Place the salmon on top of prepared baking sheet. Rub lightly with oil. Season with salt and pepper and sprinkle with optional herbs and spices.

Fill a roasting pan with boiling water and place it on the lower rack.

2. Place the salmon in the oven on the upper rack and bake for  20 minutes – the salmon should be firm to the touch and white bubbles of protein should appear on the surface. Remove from the heat and allow to rest before slicing or serving.

To serve, place a portion of salmon on the plate, and sprinkle with fresh herbs (parsley, chives, etc) or sauted mushrooms.

• Notes: You can cook the salmon ahead and serve it at room temperature.
• Most recently I used Indigo Grinds Buddha’s Brew (sea salt, birdseye chili, lemongrass, sweet basil, cardamom seed, coriander seed, red mustard seed and fennel seed) for the sprinkle of herbs on the salmon. So delicious. Found this spice blend at Heinen’s in the Cleveland area on a recent trip to visit my Grandmother.

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Recipe Inspiration: Paula Wolfert

Quick to make, delicious to eat….and so good for you and your sweetie!

HEART HEALTHY SALAD