Let’s suppose that you find the flavor of salmon a bit strong, as I used to feel about anchovies and related items of a fishy persuasion. This recipe might just change your mind and begin a new gastronomic love affair.  With salmon, slow-baking until the meat is barely cooked gives the fish an almost mousse-like consistency, and flavor as mild as “salmon-ly” possible.   Plus, the lemon zest and thyme seasoning add a delicious counterpoint!   From the latest issue of Bon Appetit, this one goes into my favorites folder.

(adapted from Bon Appetit, May 2011)

1 + 1/2 Tbs olive oil, divided
4 salmon filets or 1 large piece, skin on
2 Tbs fresh thyme leaves, chopped
zest of 1 large lemon + juice
salt and pepper

Heat the oven to 275 F.  Line a baking dish with aluminum foil, coat it lightly with 1/2 Tbs of olive oil, and place the salmon filet over it, skin side down.

In a small bowl, mix the remaining tablespoon of olive oil with the thyme and lemon zest.  Rub this mixture all over the salmon, season with salt and pepper and squeeze a little lemon juice over it.   Let it rest for 10-15 minutes, then place it in the oven for 18-20 minutes, until the fish is just cooked.

Serve with lemon  wedges, and…


to print the recipe, click here

Comments:  We eat salmon on a weekly basis, but almost always grilled.  Phil, the expert,  makes it exactly the way I love, with the center still moist, never over-cooked.  The high heat of the grill, however, doesn’t mellow the salmon character at all, quite the contrary. We both love it, but it’s nice to have a change of pace.

This method can be adapted to all sorts of seasonings. In fact, when we move back home next month I’ll grab my Jacques Pepin‘s  “Fast Food My Way“, and re-visit one of my favorite recipes in that book, a salmon filet cooked at an even lower temperature, for about 40 minutes.   If I remember correctly, he coats the filet with breadcrumbs and ground hazelnuts.  It is outstanding, like so many of Pepin’s recipes.

Stay tuned!  😉

ONE YEAR AGO: Farfalle, Farfalle

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