An awful lot of slow roasted salmon has been consumed in my household in the last few weeks. I could certainly have eaten/made other fish but this is my personal "safe" favorite during Lent. Allows me to concentrate on cooking freezer ready meat dishes through out the time w/ no guilt;).
Here's my base recipe:
2 lb. center salmon fillet, skinned
olive oil
Preheat oven to 250 degrees.
Rub fillet with EVO all over after placing it on in a roasting pan or half sheet.
Roast until fish is pinkish-orange, about 15-17 minutes. Transfer fish to plate and eat or allow to cool and consume at rm temperature. You may note there is no salt or pepper. Doesn't need it IMO but you can always add it during cooking or after if you prefer.
Here's a picture of the dish from a Christmas buffet:
Here's my base recipe:
2 lb. center salmon fillet, skinned
olive oil
Preheat oven to 250 degrees.
Rub fillet with EVO all over after placing it on in a roasting pan or half sheet.
Roast until fish is pinkish-orange, about 15-17 minutes. Transfer fish to plate and eat or allow to cool and consume at rm temperature. You may note there is no salt or pepper. Doesn't need it IMO but you can always add it during cooking or after if you prefer.
Here's a picture of the dish from a Christmas buffet:
This one is near the top of my list.
Smoked Salmon with Linguine & Vodka Sauce
Perfect Marinara:
3 Tbsp olive oil
6 cloves garlic, thinly sliced
28 oz. Crushed tomatoes
1 oz. tomato sauce
Fresh basil, 1 handful – torn
Healthy pinch of red pepper flakes
Kosher salt to taste
Sautee garlic with pepper flakes for about 6 minutes, until golden.
Add crushed tomatoes, torn basil and salt.
Simmer for 20 – 25 minutes to reduce.
Vodka Sauce:
4 shallots finely chopped
3 Tbsp butter
1 ½ cup heavy cream
½ cup fresh grated parmesan cheese
¼ cup Vodka
Healthy pinch of red pepper flakes
Kosher salt to taste
Sautee shallots in butter about 3 minutes and add the rest of the ingredients. Stir on medium heat until parmesan cheese is fully incorporated.
Mix both sauces together. Toss with cooked linguine noodles. There will be a fair amount of extra sauce leftover.
Smoked Salmon:
1/4 lbs smoked salmon per intended servings.
Add crumbled salmon to noodle and sauce dish. Garnish with parmesan cheese or herbed feta and some chopped cilantro per serving.
Smoked Salmon with Linguine & Vodka Sauce
Perfect Marinara:
3 Tbsp olive oil
6 cloves garlic, thinly sliced
28 oz. Crushed tomatoes
1 oz. tomato sauce
Fresh basil, 1 handful – torn
Healthy pinch of red pepper flakes
Kosher salt to taste
Sautee garlic with pepper flakes for about 6 minutes, until golden.
Add crushed tomatoes, torn basil and salt.
Simmer for 20 – 25 minutes to reduce.
Vodka Sauce:
4 shallots finely chopped
3 Tbsp butter
1 ½ cup heavy cream
½ cup fresh grated parmesan cheese
¼ cup Vodka
Healthy pinch of red pepper flakes
Kosher salt to taste
Sautee shallots in butter about 3 minutes and add the rest of the ingredients. Stir on medium heat until parmesan cheese is fully incorporated.
Mix both sauces together. Toss with cooked linguine noodles. There will be a fair amount of extra sauce leftover.
Smoked Salmon:
1/4 lbs smoked salmon per intended servings.
Add crumbled salmon to noodle and sauce dish. Garnish with parmesan cheese or herbed feta and some chopped cilantro per serving.
