This week it’s too cold here in the Midwest to grill outside. I have a propane grill, which makes grilling easier in inclement weather, but when it’s in the 20’s –in order to not die — you have to put on a down coat, gloves and a hat (see photo on the left). Way too cumbersome, don’t you think?
I found an alternative cooking method for salmon in A New Way to Cook, by Sally Schneider. It works every time and results in perfectly cooked salmon, even for novice cooks. You slow-roast the fish for about 20 minutes. Sally writes that you can roast other fish like this as well, although thus far I’ve just used it for salmon, and is it ever easy.
The best thing about this recipe: you can put the salmon in the oven and have 20 minutes of free time to prepare a salad, feed the poodles, sip a glass of wine. This is my kind of winter cooking!
Preheat oven to 275 degrees F. Brush a baking dish with half the olive oil. Arrange salmon skin-side down in the pan and rub with the remaining olive oil. Sprinkle lightly with salt and pepper. If you’re using them, tuck thyme sprigs under the fish and on top.
Roast for 15 to 35 minutes, until a fork inserted in the thickest part of the fish meets with no resistance and the flesh separates easily from the skin. (My filets were done in 20 minutes.) An instant-read thermometer should read 120 degrees F. Don’t worry if the top of the fish has a slightly transparent, raw look. This is a result of the low-roasting temperature. It will be cooked inside.
Serve warm, at room temperature or even chilled. If desired, top each serving with plain Greek yogurt mixed with chopped herbs (dill would be good), and with lots of fresh lemon slices.
WW SP for 5 oz. — 5