Roast salmon correctly and then enjoy it at home for a lifetime!! We have never been to a restaurant that cooks salmon as well as we can at home.
It all starts with making sure a reputable fish purveyor is the source of your fresh salmon. Supermarket salmon will be a big downgrade but perhaps still delicious.
Here we chose a 1 3/4 lb Sushi grade A salmon fillet 🍣.
ALWAYS leave the skin on when you purchase it AND when roasting. The skin holds moisture. The meat will easily release from the skin after roasting and before serving.
This is four servings. When it’s just the two of us we look forward to the delicious leftovers the next day.
Do not salt the filet before roasting, salt will toughen it.
We use a pink Hawaiian finishing salt at the table to top it off just before eating.
Marinate the filet in olive oil and a no-salt pepper mix. For example, our favorite:
Sometimes we use a ponzu and different spices.
No matter how you marinate it the key is to slather it up an hour or two before roasting and let it sit in the fridge.
Preheat oven to 400°.
Place marinated salmon on parchment paper on a baking sheet, skin side down.
Here is where the artistry comes in:
The salmon will roast 15-20 minutes depending on thickness of the fillet. Do not roast to fully well done, as it will continue to cook a bit after you take it from the oven.
You will want the inside to look pink but not rare when you remove from the oven.
You’ll get a feel for recognizing the optimum look after you practice a few times.
In this case we roasted without opening the oven for 15 minutes and then pulled the sheet and checked it.
Many times we pop it back in for one minute increments and check again.
Finish each serving at the table with a grainy salty salt.
In summer we serve this salmon with chopped dill pickles as a side relish.
In winter we serve Cranberry Coriander Mint Chutney on the side.
Both relishes cool and compliment the peppery marinade.
Even though we are 99.9% vegetarian, we appreciate the Omega 3 fish oil healthfulness and deliciousness of salmon. So we treat ourselves to it in all its incarnations: as fresh sushi grade for roasting, smoked, peppered smoked, lox, jerky, whatever way we can procure it from a reputable provider. So, we are obviously pescatarians in this case.
Two YUMS UP 👍👍🙌🙌🙌🙌🙌
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