Slow-roasted Salmon With Fresh HerbsFrom champagnetime 3 years ago
How to make it
- Preheat oven to 250°F. While the oven is heating, lay out the salmon filet (mine had skin on) on an lightly oiled baking sheet, skin side down. Rub the top of the filet with olive oil, followed by a sprinkling of lime juice. Sprinkle a very light coating of brown sugar and top with minced fresh basil and rosemary and salt & pepper.
- Slow roast in the oven for approximately 25 to 30 minutes or to an internal temperature of 140°F. Perfectly done. Remove from oven and serve.
- I had some of my smoked catsup left and offered it as a dipping sauce for the salmon and wow, was this a good combination. Have not posted the method for smoking ketchup, but I certainly will within the week.
- I’d give this dinner served with Mediterranean Chickpea, Couscous and Feta salad a strong 9+ on a scale of 1 to 10 – 10 being “please make again tomorrow:!!
- The wine I served was a Marshall’s Tunnel Vision Red from eastern Washington – 2006 Syrah, that was recommended to be held until 4/2012 and we just opened it today. Not so good with the salmon, but absolutely spot on with the couscous salad. Certainly we’ll be buying more of this wine when next in eastern WA!!
- a Chef's Journey recipe
The Cookchampagnetime Straits Of Juan De Fuca, WA
The Rating1 people
I love salmon. I'm gonna try this.frankieanne in Somewhere loved it
I really liked this a lot. I don't think I've ever had brown sugar with basil and rosemary and I liked the flavor combination. My filet was pretty thick and it took mine 45 minutes. I'm certain I'll make this again. I added my picture and a thread...morefrankieanne in Somewhere loved it