I just found this recipe in PCC Natural Markets' monthly newsletter and tried it right away. It is fabulous!!! So easy and so delicious for the fresh salmon we have up here!
SLOW-ROASTED SALMON
Preheat oven to 250 degrees, and line a baking sheet with parchment. Cut salmon into wide slices of equal size and rub gently with olive oil. Evenly space fillets on the prepared baking sheet; let them come to room temperature for 30 minutes. Sprinkle with salt and bake for 20 minutes. Use a knife tip to check for doneness; it should gently separate into flakes. If it holds firmly together, cook or another 5 minutes.
DONNA'S NOTES: You can do this with any amount of salmon. I used one small tail-end fillet, and it cooked perfectly. Just FYI, I prefer only king or coho/silver salmon, but I imagine it would be good for any kind. I have to wonder if I could adapt this for halibut, too!
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