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Slow Roasted Salmon with Herbs Recipe

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This recipe for Slow Roasted Salmon with Herbs is from The Polito/Muscarella Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 pounds wild salmon fillets
1⁄2 cup extra-virgin olive oil Kosher salt and white pepper
1 cup Raymond Sauvignon Blanc 6 Tablespoons shallots, minced
2 Tablespoons fresh lemon juice
1⁄2 teaspoon salt
1 1⁄2 sticks (12 Tablespoons) unsalted butter at room temperature
1 cup fresh herbs: basil, chervil, chives, dill, fennel, mint, sorrel or tarragon, coarsely chopped
Directions:
Directions:
Bone fish and slice into 3⁄4 inch slices. Lay them in a baking dish and pour in olive oil, coating all sides. Let fish sit in oil as it come to room temperature, 30-60 minutes. Preheat oven to 200° on convection. Line a baking sheet with parchment and top with salmon. Season with salt and pepper. Bake 15-20 minutes until opaque.
Combine wine, shallots, lemon juice and salt in a small saucepan and reduce by half. Reduce heat to medium-low and whisk in butter, one-third at a time. Keep warm until fish is ready. Stir in fresh herbs and adjust seasonings. Serve salmon in warm, shallow bowls and ladle sauce around fish. Top with herb sprigs.

 

 

 

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