Saturday, March 26, 2011

Low and Slow Salmon

It has been a while since I've been in the mood for salmon. Weird, I know. To get back into the groove, I tried something new. Instead of roasting, grilling, or pan frying, I marinaded heavily and let it cook for a long time at a very low temp. The result was exactly what I wanted.

First, you want to pull your salmon out of the fridge and give it 20 minutes or so on the counter where it can get to room temperature. This is true of almost all meats, cold meat thrown into a hot oven equals uneven cooking.

1/2 cup olive oil
juice of one large lemon (I threw the pulp in, too)
1 tsp minced garlic
minced basil (or herb of your choice)
salt and pepper

Those are not scientific measurements or ingredients. Use salad dressing if you don't want to go through the trouble. But, throwing those ingredients in a jar and giving it a few shakes really only takes a few minutes and the fresh flavors are well worth the time. It's cheap, too.

Arrange the salmon (wild alaskan, it's affordable at TJs) in a glass dish, leaving space between the pieces, and cover them with the marinade. Once it's close to room temp you can throw it into a preheated 275 degree oven. Allow it to cook for about 15 minutes and then check it, it may need another 5. It will look slightly less done than your usual recipe but it will flake nicely and you'll know it's ready. If you're unsure and want to let it go for even another 5 minutes, that's fine, it's in it's juices and is pretty foolproof.

We had a borderline rainy day with spurts of sun to run and splash around in. We baked muffins and gorged ourselves so when dinner came along we weren't especially starving. Whipped up some guacamole to throw on our simple dinner. Jack ATE THE SALMON and dipped chips in his "dip" while playing games on nick jr. He's getting good and adventurous with food. Well, for him anyway.

Harvey: "omigosh, he's eating something green"

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