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 mkhim0516
on May 08, 2013
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After reading all the other reviews, I modified the recipe by cooking each the leeks and salmon for only 15 minutes in separate pans. This prevented the leeks from burning and the salmon from drying out. Other than that, I followed the rest of the recipe as is and the food turned out pretty good. The roasted leeks had this sweet, nutty flavor that you can only get from roasting at a high heat.
By lisal91326
Northridge, CA
on March 30, 2012
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This recipe was delicious. I roasted the leeks and the potatoes together and kept and eye on the leeks so they would brown, but not burn. I decided to broil the salmon since we like the crispy top. The herb butter was amazing. This whole dinner is time consuming but I would do it again. The presentation was fabulous. I topped the leeks with the salmon and had the potatoes on each side. I added green beans incase the leeks were not well received, but, they were. Very good.
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.
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