I really believe there's no bad way to cook salmon (except maybe overcook it) but this method is quite exceptional, at least in my humble opinion.
From Ina Garten's "How Easy is That?", the fillets are marinated in olive oil and lemon juice, then covered in a combination of chopped green onions, fresh dill and parsley, drizzled with white wine and roasted in the marinade for 12 minutes. Covered and allowed to rest for another 10, I swear you'll be dining on the most incredibly delicious, moist, perfectly cooked hunk of goodness ever. Superb, utterly superb!
Of course, we enjoyed our portions of perfect fillet with baby Yukon Gold potatoes, steamed then covered in a creamy bechamel and a side of roasted asparagus and pearl tomatoes. What can I say except sometimes the whole is better than the sum of its parts.
Ina’s Roasted Salmon with Green Herbs from JBug’s Kitchen Antics adapted from Ina Garten’s “How Easy Is That?”
1 salmon fillet skin and pin bones removed (about 2 pounds)
Salt and coarse ground black pepper
1/4 cup extra virgin olive oil
Juice of 1 small lemon (about 2 tablespoons)
1/2 cup chopped green onions
1/2 cup chopped fresh dill
1/2 cup chopped fresh parsley
1/4 cup dry white wine
Lemon for garnish
Preheat oven to 425. Season salmon with salt and pepper. Combine olive oil and lemon juice together in a container with a tight fitting lid and shake to emulsify. Place salmon in an oven proof stainless sauté pan and drizzle with olive oil/lemon juice mixture. Allow to stand for 15 minutes at room temperature.
Combine green onions, dill and parsley together and scatter over all sides of salmon fillet. Pour wine around the fish. Roast for 10 to 12 minutes. Remove dish from oven, cover tightly and rest for 10 minutes. Serve garnished with lemon slices. Makes 6 servings.
A year ago - Cream of Cauliflower Soup with Bacon and Gorgonzola
Two year's ago - Beef and Barley Soup
Three year's ago - Maple Soy Glazed Salmon