Photo: Slow-Roasted Salmon with Potatoes Recipe
Ingredients
- 3 bunches leeks, trimmed and quartered lengthwise
- 1/3 cup plus 1 tablespoon extra-virgin olive oil
- Sea salt
- 3 pounds fresh, skin-on, center-cut wild salmon fillet, pin bones removed
- 1 1/2 pounds fingerling potatoes
- 1 shallot
- 4 tablespoons unsalted butter, at room temperature
- 2 tablespoons chopped fresh chives
- 2 tablespoons fresh tarragon
- 2 tablespoons fresh parsley
- Juice of 1/2 lemon
Directions
Preheat the oven to 450 degrees F. Toss the leeks in a roasting pan with 1/3 cup olive oil; season with salt. Roast until slightly golden, about 30 minutes.
Meanwhile, place the salmon in another shallow pan and rub with the remaining 1 tablespoon olive oil. Set aside to come to room temperature.
When the leeks are done, reduce the oven temperature to 275 degrees F. Season the salmon with salt, place over the leeks and brush with the oil in the pan. Roast until firm, 30 to 40 minutes.
Meanwhile, cook the potatoes in a pot of boiling salted water until fork-tender, about 10 minutes; drain.
Pulse the shallot in a food processor until minced. Add the butter, chives, tarragon, parsley, lemon juice, and salt to taste and pulse until combined.
Remove the salmon from the oven and top with half of the herb butter; top the potatoes with the rest. Slice the salmon, season with salt and serve with the leeks and potatoes.
Photograph by Con Poulos
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By maintenant
on May 09, 2011
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I fixed the Slow-Roasted Salmon with Potatoes on May 7, 2011. First, I would not classify it as "easy." The directions to measure the herbs lacked specificity: dice and cut before measuring? Leave it all to blend in food processor? The outcomes are quite different. The herb sauce on salmon with leeks and potatoes ruined a perfectly good bottle of 2006 Chateau de Cary Potet Montagny "Les Reculerons." Second, two ovens would be appropriate for this recipe. Having said that, I would try the butter and herb mix with scallops or with scrambled eggs and hash browns.
By CarolJLF
on April 08, 2011
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I would have rated this meal with 5 stars, but the leeks burnt in the hot oven for that long. I think next time I will try cooking the leeks at a lower temp, or for less time. Other than that, the combination of the salmon, leeks and potatoes was delicious ... and I definitely will try it again ... just changing the temp or time for the leeks.
By pamelabroerbrow...
Columbus, OH
on April 06, 2011
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Excellent! A wonderful, low-fat (well, except for the butter dinner. So easy. The only time-consuming part is chopping the herbs and making the herb butter. My family gave rave reviews, and we will definitely make this again and again. It helps, of course, to have great salmon to start.
Read all 11 reviews