It is hard to beat salmon on the grill, crusty skin and tender center still slightly pink. On the downside it does require careful watching and can overcook with even an additional 30 seconds on a hot BBQ or grill pan. This recipe for slow roast salmon is very forgiving, and you can walk away. You will have time to serve the bruschetta and have a glass of wine with your guests.
The recipe is adapted from the SF Chronicle archives. I used a mix of herbs, heavy on the lemon verbena but with the addition of lemon thyme, chives, and an Italian calamint (member of the mint family which has flavors of oregano, mint and basil).
Slow Roast Salmon with Lemon Verbena Herb Pesto
- 1 cup of washed and packed mixed fresh herbs such as lemon verbena leaves, sorrel, chives, mint, chervil and thyme.
- 2 shallots, peeled
- 4-6 tablespoons of olive oil
- Sea salt and freshly ground pepper to taste
- 4 fillets (4-6 oz) or 1 larger (about 1.5 lbs) fillet of salmon, skin on
- Preheat the oven to 250 degrees F.
- Combine the shallots and herbs in a food processor. Add the olive oil, salt and pepper. Process to a paste.
- Rub the paste over the cut surfaces of the salmon.
- Place the salmon, skin side down, on a non-stick or parchment lined roasting dish.
- Bake for 20 minutes for smaller fillets, up to 45 minutes for a single larger one. The fish should be translucent in the center but opaque.
I’m taking this to share with the gang at Fiesta Friday #70. I didn’t get to party last week and am looking forward to seeing what everyone has been up to. Please come join us at Angie’s.