Hi everyone! Yours truly is back and this time, I’ve got a recipe from Ina Garten, the “Barefoot Contessa.” Sorry, but please ignore the healthy roasted vegetables on the side, I just can’t find the exact recipe for it. But enough said, let’s get cooking!
1 large ( 2 – 2 1/2 ) salmon filet, bones and skin completely removed
Himalayan pink salt and black ground pepper
1/4 cup olive or avocado oil
2 tbsp. freshly squeezed lemon juice
5 scallions, white and green parts, minced
1/2 cup minced fresh parsley
1/4 cup dry white wine
Sprigs of fresh oregano for garnishing
1/2 cup minced fresh dill (optional)
1. Place the pre-cut salmon fillet in a non-reactive roasting dish, pat dry with paper towel after rinsing well with cold water, then drain in a colander. Season generously with salt and pepper inside in every nook and cranny. Whisk together the olive oil and lemon juice, and drizzle the mixture evenly over the salmon. Let it stand at room temperature to marinate for 15 minutes.
2. Pre-heat the oven to 425 degrees F.
3. In a bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, then turn the fillets so that both sides become generously coated with the herbs.
4. Pour the white wine over and around the fish fillet.
5. Roast the salmon for 10-12 minutes until almost cooked in the center at the thickest part. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes.
Here’s what the fish looks like after being seasoned with salt and pepper.
Here’s what it looks like when you’re working with two pieces of salmon. I included a revised version of the recipe that minimizes waste of your marinade mixture.
1. After generously seasoning the salmon with salt and pepper, mix in a glass measuring cup 1 tbsp. olive oil, 1 tablespoon lemon juice, a few slices of scallions, and 1-2 teaspoons Italian seasoning if you don’t have any fresh herbs.
2. Whisk well together.
3. With clean and dry hands, rub the mixture into the salmon, then let it rest on the kitchen table for 10-15 minutes.
4. Pour 1 tablespoon of white wine onto the fish.
5. Set a small convection to bake/broil, and turn the dial to “Dark.” If you want a more brown color, do this 2 times, take the fish out of the oven, cover with foil, then allow to rest for 10 minutes to allow for full cooking instead of my medium rare fish shown down below.
When my family comes in, I usually put the fish again in the convection oven for a wonderful dinner.
Here’s the well done Roasted Herb Salmon, Sarap!!!