Slow-Roasted Salmon
Every year, when we’re organized enough, my husband, Graham, and I collaborate on a designed recipe card that we mail to clients, colleagues, and dear friends. This year’s card is our sixth we’ve made together, and it might be my favorite yet.
The recipe is for slow-roasted salmon, based on the one in The Newlywed Table, but simplified and pared down to its essence. We cook this salmon most weeks. It’s the kind of recipe that you come to know by heart, and it is especially useful for those busy evenings when you’re scrambling to finish up that last item on your to-do list while also, somehow, trying to cook dinner.
You know how usually with fish recipes, the window of doneness is like two seconds? The fish goes from raw to overcooked in the blink of an eye? Not this recipe! The salmon roasts slowly in the oven at a low temperature, which means it casually coasts into that perfectly cooked moment. If you happen to forget the fish in the oven (been there, done that!), it miraculously remains succulent and tender for at least 40 minutes.
If you were hoping the Recipe of the Month for December 2021 might be something sweet and festive, please follow me right this way to Christmas cookies: Vanilla Horns and Gingerbread Alphabet. You know I’ve professed my love for Dried Orange Ornaments, too.
Also, I am working on a foodie gift guide (all under $50 and from women-owned businesses) that I’ll share later this week!
As 2021 winds down, I want to say a heartfelt thank you. I’m feeling so grateful for all your support and excitement about my new cookbooks, Boards, Platters, Plates and One-Bowl Meals. Thank you for buying them, giving them as gifts, and telling friends about them. I know releasing a book is never easy, but it’s especially tricky during a pandemic. Thanks to everyone who has rallied around these books and made them soar.
I’ll be taking a little holiday break to spend time with my family and eat loads of Christmas cookies. Wishing you a relaxing and peaceful end of the year. Thank you for being here and see you in February 2022 for more Recipe of the Month!
Slow-Roasted Salmon
Place salmon, skin-side down, on a bed of rosemary sprigs in a roasting dish. Drizzle with olive oil and sprinkle with fine salt and pepper. Bake in a 250°F oven until barely cooked in the center and starting to flake apart, 20 to 40 minutes, depending on the thickness.
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xo,
Maria
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