The last couple of years I’ve been seeing recipes calling for lower temperatures for roasting fish, and this is my first attempt. This recipe from Botanica Restaurant in L.A. actually lowers the temperature to 250 (most I’ve seen are 300 or 325). The obvious advantage is how less likely you are to overcook the fish, which at 400 degrees can happen while you answer the telephone. Nothing is more maddening than a dry piece of halibut that cost more than a N.Y. steak!
This has you slow roasting a fillet that has been seasoned with shallots and citrus zest for 30-35 minutes. My filet was thick and took 10 minutes longer.( We like sushi but prefer a fish entree like this cooked through.) To serve, you pour over a delicious salsa verde made with cilantro, parsley, lemon and orange juice, paprika and garlic. The salmon was melt in your mouth moist, and the whole dish rather stress free. I will be doing it this way from now on. Maybe try it at 300 to speed things up a bit if need be.
1 shallot, thinly sliced
Extra-virgin olive oil, divided use
1 lb. salmon fillet, preferably wild
Zest and juice of 1 orange and 1 lemon
1/2 cup finely chopped cilantro
1/2 cup finely chopped parsley
1/2 tsp. smoked paprika
1 clove garlic, finely grated
Salt
Preheat oven to 250 degrees. Combine sliced shallot and 1 Tbs. olive oil in a baking dish just large enough to hold salmon. Finely grate in half of the zest of 1 orange and 1 lemon. Season the salmon fillet with salt and place in the baking dish. Turn fish to coat. Arrange skin side down and roast until flesh is just opaque in the center and flakes easily with a fork, 30-35 minutes. To serve, place 1/2 cup olive oil, the cilantro, parsley and paprika in a medium bowl. Finely grate in 1 garlic clove, then the remaining zest of the lemon and orange. Slice the orange and lemon in half and squeeze in their juice; toss to combine. Season salsa verde with salt. Arrange salmon on a platter and spoon salsa verde over. 4 servings ( Two of us ate the whole recipe)
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Loved this recipe – but, got it from the Dec/Jan Bon Apetit (pg. 52) and made it for a group of 13 over the holidays – it was a big hit!
Cheers!
Happy New Year Dear Friend! You are the best at cooking for a crowd!