|
|
Recipe Blog - thebroadroom.net: Salmon Roast
Salmon Roast
posted by Colleen Shirazi,
Sunday, June 26, 2005
at 6:16 PM (Pacific)
This is the best way to make salmon in the oven; it's better than the steaks or filets.
A salmon roast, skin on
Salt and pepper
Dried herbs such as dill
Butter
Turn on the oven to fairly high heat, 375 to 400 F.
Put the roast inside a baking dish. Sprinkle it with salt and pepper...lots of each because all the seasoning the roast is going to get, is going to be on the outside. (Similar to making a roast chicken or turkey.)
Sprinkle on the dried herbs of your choice and rub everything over the roast.
Dot with some pieces of butter and put it in the oven!
Check it every so often to see how it's going. If it starts looking dry, you can put on more pieces of butter or else take a big spoon and baste it with the pan drippings.
Eventually your roast will start looking nicely browned on the outside. You can test if it's done by lightly pressing the outside. It should feel firm...not hard, but firm. If it's still soft and loose, it's not done yet.
If it looks like it's browning too fast, turn down the heat to around 350 F.
Depending on the thickness and size of your roast, it can take half an hour to 45 minutes to cook through. I always cut a slit through the thickest part with a paring knife and peek in to make sure it's cooked entirely through.
That's it! It sounds horribly simple but it's really delicious, because the fish stays moist and juicy on the inside.
The best thing to serve this with is green rice. I will post a recipe for this separately.
 
|