Slow roasted Salmon with Spring Herb Sauce

I got this lovely recipe book from the library a couple of weeks ago and finally got around to using it last night for dinner! I think the recipes are relatively easy and the photos are inspiring. There are probably 10 recipes I have marked in this book.

I really think this is a very easy recipe as it requires very little work and ingredients I generally have in my kitchen.

There are basically two parts: Cook the Salmon (and I did Chicken too because I knew my ids would prefer that) and Make the Lemon sauce. Let me see if I can decipher these ingredients from the picture…

 

SLOW-ROASTED Salmon with spring herb sauce

1 1/2 pouds fresh wild king or sockeye salmon fillet

1/4 cup extra virgin olive oil

Kosher salt

1 cup dry white wine

3 tablespoons finely chopped shallots

1 tablespoon fresh lemon juice

6 tablespoons unsalted butter

1/2 cup mixed coarsely chopped soft-leafed herbs such as basil, chervil, chives, dill, fennel, lovage, mint, sorrel, or tarragon, plus additional small tender herb springs for garnish

Coarse sea salt for finishing

(and remember that if you have my kitchen recipe digital kit that you put this one on a recipe card for your kitchen! It’s a keeper! I’ve been pretty good about documenting all my recipes as I have had many new ones recently and my little recipe box is getting nicely filled!)

So I’m sure you don’t have ALL those ingredients in your kitchen. I just bastardized it a bit, heehee. I only had flat leaf pasley and I used dried thyme to help. I did have the lemons and butter, but no shallots. I substituted a finely chopped red onion instead. I also threw in pasta as our carb…I know, not traditional with Salmon, but I knew that’s what my kids would eat.

For the salmon and chicken, you just let the meats sit in olive oil for about 30 minutes and then stick them in the oven until done. Salt them before they go in the oven. I then put the pasta on and made the lemon sauce. All you need to do is mix the wine, lemon, shallots, and a teaspoon of salt in a pan and let it boil until it reduces to half. Then whisk in the butter. Easy peasy!

And that’s it! Combine the pasta with some of the sauce, throw on the fresh herbs at the end (for the dry ones, I think I threw them into the sauce…once again bastardized).

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