Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Cooking Light, Dinner, Jewish Holidays, Kid Friendly, Main Courses, Passover, Seafood, The Lazy Way To Cook, Week Nights, Weekend Fun
Yields or Serves:
Tags: Chives, Connecticut, Cooking Light, Dill, Dill Leaves, Dinner, Effortless Dish, Fishmonger, Fresh Salmon Fillet, Gefilte Fish, Grand Central Market, Grapeseed Oil, Herb Oil, Horseradish, Jewish Holidays, Kid Friendly, Kosher Salt, Light Side, Main Courses, New York City, Olive Oil, Passorver, Passover, Pepper, Pescatore Seafood, Room Temperature, Salmon, Seafood, Sliced Onion, Smoked Paprika, Superior Seafood, The Lazy Way To Cook, Victoria Hart Glavin, Victoria's Slow Baked Salmon, Victoria's Slow Roasted Salmon, Victoria's Slow Roasted Salmon With Herb Oil, Week Nights, Weekend Fun, Westport Connecticut, White Horseradish, Wild Salmon
Victoria's Slow Roasted Salmon With Herb Oil
If you don’t want to make traditional gefilte fish then salmon is an excellent substitute and also delicious served at room temperature. I always try to purchase wild salmon at my local fishmonger. During the week I buy my fish at Pescatore Seafood (Grand Central Market) in New York and Superior Seafood in Westport, CT when I am at my Connecticut house on the weekends. This is truly an effortless dish that can be made for Passover or any day of the year for that matter.
INGREDIENTS
Herb Oil:
1 Cup Fresh Snipped Cut Chives
1/4 Cup Snipped Fresh Dill
1/2 Cup Grapeseed Oil Plus 2 Tablespoons
1 Teaspoon Kosher Salt
1 Teaspoon Jarred White Horseradish
Salmon:
1 Large Sliced Onion
2 Pounds Fresh Salmon Fillet
1/4 Cup Olive Oil Plus 3 Tablespoons
2 Teaspoons Smoked Paprika
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1/2 Cup Fresh Dill Leaves
Preheat your oven to 250º F. To make the herb oil combine the chives, dill, kosher salt and oil in a food processor or blender. Process on high until roughly pureed. Add two more tablespoons of the oil and process until nice and smooth. Transfer into a medium size bowl and then stir in the horseradish. Set aside.
Cut the salmon crosswise into 8 equal pieces. Bring the salmon to room temperature. Leave the skin on and remove any bones with a tweezer. Grease a large, but shallow roasting pan with 3 tablespoons olive oil. Coat both sides of the salmon with 1/4 cup olive oil. Coat well. In a small size bowl combine the paprika, kosher salt and pepper. Massage the spices into the fish. Place the sliced onion pieces on the bottom of the roasting pan. Place the salmon, skin side down, in the pan and scatter the fresh dill leaves on top. Place the salmon into the oven and cook, uncovered, for 30 minutes. Depending on how done you like your salmon you can adjust cooking time to be shorter or longer. Remove from the oven and remove the salmon skin. Throw away the onion slices and dill. Place the salmon pieces onto a serving platter and drizzle with some of the herb oil. Place the leftover herb oil on the table for guests to add more if they like. Serves 4
