Salmon Slow Roasted

Suzanne Goin’s shortribs recipe is amazing. It’s online somewhere, but that recipe and reading about her spurred me on to buy the Sunday Suppers book. I have yet to go to any of her restaurants, but maybe I ate at Chez Panisse when she worked there.

Anyway, on Sunday, 9/18/2022, I brought out the Open Nature frozen salmon fillet that I bought awhile ago from Safeway. It was time to do something with it. I found this interesting Slow Roasted Salmon recipe credited to Suzanne Goin to try.

The recipe turned out great and is flexible. I only used what I had access to in my home that day. I did not feel like going to the store!

My wild salmon was thin and only weighed 1 pound so my target was to halve the ingredients. I couldn’t quite do half, but . . . .

here were my modifications:

• I had a very minimum amount of dill since most of them had gone to seed. I made up some of it with some chervil.
• I only had a teaspoon or so of fresh mint leaves.
• I substituted fresh lemon zest and lemon juice for the preserved lemon.
• I substituted a spring lettuce mix for the watercress.
• I used 2 fresh pickling cucumbers which I just picked up at the farmers market the day before.
• I used low fat yogurt.

Surprisingly, the cooking time was about 26-27 minutes.

This was so delicious. I would definitely do this again. Another great recipe from Suzanne Goin! We had leftovers for lunch the next day and it was still good!

Oh and it paired well with the Loire 2019 Chenin Blanc.

Oops. I forgot to take a picture of the whole side of fish when we took it out of the oven, but here are our dinner plates. We both had a second helping.

Bon Appétit!