Easy preparation, high on flavor, even worthy of dinner guests.
Although this recipe comes from a very renowned chef, Samin Nosrat, I had to adapt it a little bit to my own taste, and it’s amazing. The beauty of it is that it can be made ahead (I didn’t, I cooked it and ate it right then) and served at room temp. The original had you fork apart the salmon into rough chunks when serving, but I was in a hurry, so didn’t do that part.
I’d made this a few years ago and don’t know why I didn’t post it – but I have an idea. When you roast food at 225 or 230°F, it’s not exactly “hot” when served. I won’t say lukewarm, but it’s definitely not sizzling. Part of the joy of slow roasting salmon is that it stays beautifully intact and doesn’t firm up (I think the term is “seize”). And in this case, you cook the salmon until it reaches 120-122°F. (The added broiling part will bring the temp up to 125°F in jut that few minutes.) That wasn’t the accepted temp back some years ago – you always cooked fish to about 140-150°F. And it could very well have become too firm, overcooked. What I changed was adding one more step, after the slow-roasting time, I turned the oven on to broil and cooked the salmon about another 4 minutes until the top had barely begun to color. What that did was heat up the interior of the salmon but not “cook” it any further.
So, to explain, first the salmon is slow-roasted at that low-slow temp (I put it in a foil crimped-up pan, see photo). The salmon is oiled and seasoned with salt. Be a bit generous with the salt. I used an instant-read thermometer, and it was cooked through in 30 minutes. Then I turned the temp to broil and it was hot and bubbling within a few minutes.
Meanwhile, make the salsa. The original recipe called this French, but I didn’t have chervil (definitely a French herb – and I’ve not seen chervil in my grocery stores for decades, nor do I grow it), so I substituted my own fresh herb combo (sage, basil, Italian parsley and cilantro). The herbs are chopped up fine and set aside. Shallots are minced and left to sit briefly in the vinegar (which cuts the sharpness of the shallot). I chose to use the seasoned rice wine vinegar (not a French ingredient, for sure) but I didn’t want the higher acidity of apple cider vinegar. I’d made a note previously on the recipe that it was pretty puckery. There’s a fine line of enough vinegar and too much vinegar. At the last minute you combine the shallots (carefully removing them with a slotted spoon) with the herbs and oil, but holding out some of the vinegar to add in if needed. I did.
I also made some green beans – using some of the leftover shallot, sauteing it in butter, then adding the green beans to the pot and stirring while they flash-fried just a few minutes. Then add water, a lid and let them steam until they’re cooked to your liking. Season with salt and pepper. You don’t have to use green beans – it would probably be great with broccoli or asparagus or even Brussels sprouts (they’d take longer to cook).
When I ate the first bite I tasted the herbs and the salt, and it was the salt that made my mouth sing. I try to cook with very little salt, but in this case I’m glad I was generous with it.
What’s GOOD: this salmon is just delicious. Succulent because of the slow-roasting, and loved the herb salsa which includes the rice wine vinegar and EVOO. Liked the combo with green beans. This recipe is a keeper.
What’s NOT: only that the roasting time will add to your kitchen time, but use the time making the herb salsa and your veggie of choice.
printer-friendly PDF and MasterCook file (click link to open recipe)
* Exported from MasterCook *
Slow-Roasted Salmon with Herb Salsa and Green Beans
Recipe: Adapted from Samin Nosrat’s recipe
Servings: 4
SALMON:
1 1/3 pounds salmon steaks — pin bones and skin removed
2/3 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
HERB SALSA:
2 tablespoons shallot — finely diced
2 tablespoons seasoned rice wine vinegar
1 1/3 tablespoons fresh Italian parsley — minced
1 tablespoon sage — minced
1 tablespoon fresh chives — minced
1 tablespoon fresh basil — minced
1 tablespoon cilantro — minced
3 tablespoons EVOO
1/4 teaspoon kosher salt Freshly ground black pepper
GREEN BEANS:
1 pound green beans — fresh, trimmed
1 tablespoon butter
2 tablespoons shallot — minced
1/4 cup water
Salt and freshly ground black pepper to taste
1. Preheat the oven to 230°F and set an oven rack in the middle position.
2. Use a baking sheet with sides and prepare a “pan” of foil and center in the pan. Place the salmon on the foil. Drizzle with the olive oil and sprinkle the salt generously and evenly over top.
3. Roast the salmon for 25 to 40 minutes (it will depend upon the thickness of the salmon), until an instant read thermometer registers 120-122°F. The salmon may look uncooked because of this method of slow roasting – it will appear translucent.
4. Turn the oven to broil and watch it carefully for 3-4 minutes until the top of the salmon has just begun to bubble. This will heat the salmon through, but not cook it any further. Remove from oven and use a small spoon to scrape off any white coagulated proteins that may have formed on the salmon. The salmon should reach 125°F in the thickest portion.
5.GREEN BEANS: Sauté shallot in some butter until they are translucent, then add the green beans and using tongs toss them for 2-3 minutes at medium heat until they’ve begun to cook. Then add water, top with a lid and reduce heat to a simmer. Cook the beans for about 10 minutes or until tender. Season with salt and pepper to taste.
6. To serve, break the salmon into large, rough pieces and spoon the herb salsa over top. Serve the green beans on the side. This salmon can be served hot, cold, or room temperature.
7. SALSA: In a small bowl, combine the shallot and rice wine vinegar and let sit for 15 minutes to macerate. In a separate small bowl, combine the herbs, olive oil, salt, and a few grinds of black pepper. Just before serving, use a slotted spoon to add the shallot (but not the vinegar, yet) to the herb oil. Stir, taste, and add the vinegar as needed. Taste and adjust salt, if necessary.
Per Serving: 361 Calories; 21g Fat (52.7% calories from fat); 33g Protein; 10g Carbohydrate; 4g Dietary Fiber; 120mg Cholesterol; 542mg Sodium; 5g Total Sugars; 0mcg Vitamin D; 76mg Calcium; 2mg Iron; 940mg Potassium; 480mg Phosphorus.
Leave a Comment!