Slow-roasted salmon

[yendi]

So, I'd tossed two frozen salmon fillets into the fridge to defrost yesterday, as I'd been craving salmon for a while.

I'd planned on going for a basic baked fish, maybe with some breading (or topping it with the nifty-looking salsa jenphalian sent us); alternatively, I'd considered poaching.

Neither one inspired me, though, so I did a little web-surfing, and came across a nifty recipe over at Beyond Salmon, which was already one of my favorite food blogs.

That recipe calls for a ton of stuff we don't have around the house, however (and money and sheer laziness were both factors in why I didn't feel like trying to buy the remaining ingredients). But I loved the basic idea of the recipe -- the slow-roasted salmon at a low temperature. So that's what I went for.

I followed her recipe for the salmon itself, although I only used a quarter of a tablespoon of butter for each of the two fillets. I also probably used less salt and pepper than I should have, but salmon has enough natural flavor to make up for this.

I'd considered going with the salsa option (which shadesong is horrified by, but I've certainly eaten salmon with salsa or other tomato-chunk toppings before), but I wanted more of a chance to taste the salmon's flavor, and salsa can be a bit strong on that front.

Instead, I went for some butter beans, cooked with about a clove of garlic, and simply served the fillets over the beans. Tasted damned yummy. I might go for the low-heat roasting instead of the typical high-heat cooking I've been doing more often.

Comments

[mermaidnchains.livejournal.com]

If you try her version, and use green instead of white asparagus I would be careful making the sauce. Im sure you know that the stems are really bitter toward the end.

It sounds lovely though, and slow cooking sounds like a great idea for flavor enhancement.

Me, Id add a little lemon maybe to the asparagus sauce if I used the green.

Thanks for posting this!

[yendi]

*nod* Although I still eat the entire green asparagus stem, anyway. But I don't think I'd like it as much in a sauce.

[popfiend.livejournal.com]

You can try a mango chutney on Salmon as well.

Just sayin'.

[yendi]

*nod* Never made one at home, but I've had that at restaurants.

[themaskmaker.livejournal.com]

It does sound wonderful!

[digriz.livejournal.com]

*makes notes for future dinner*

[zarhooie.livejournal.com]

Next time you have salmon, try an equal-parts rub of curry, cumin, chili powder (it's worth it here to get the good stuff) and brown sugar. Mix it up, rub it on and broil.

[yendi]

See, that's the sort of statement that assumes that we keep a well-stocked pantry. Of those ingredients, we have brown sugar in the house. I think.

[zarhooie.livejournal.com]

Hrm. Someday, I will send you the ingredients that you do not have. That's one of the perks of living near a health food co-op. :)

[yendi]

Oh, we could buy them, but I never remember when I'm actually shopping (plus, stocking up costs money, which is tight). My dream kitchen most definitely would have about a zillion spices on hand (pretty much just like Alton Brown does).

[zarhooie.livejournal.com]

If you get them at a co-op/health food store, you can buy in bulk. You can get an entire small canister of high-quality chile powder for the same price as a small tin of grocery store chile (which is gross).

I will send it when I get a chance.

[rubian77.livejournal.com]

Don't know if you have it around, but dill tastes wonderfully with salmon. So does a teeny sprinkling of cardamom, but that's a little more obscure a spice.

[yendi]

Oh, dill is one of my regular choices for salmon (love a good mousse). I like cardamom, but I don't think I've ever had it with salmon.

[rubian77.livejournal.com]

Mmmm....I love covering a filet of salmon with dillweed, sprinkling a bit of cardamom over it, and broiling until it's done. *licks lips*

*wonders where the salmon is in the freezer*