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Roasted Samon
Roasting is a technique that consist in cooking meats or any food by dry heat, like in the oven. This is a good way of cooking thick pieces of meat or fish, since is cooked evenly.
When roasting you usually add some kind of fat, specially if you are making fish, to prevent the heat from drying it. In the case of this salmon, the butter I used added crispiness.
Personally, I like roasting when I am feeding a large group of people, since you can place the food in the oven and use that time to cook something else.
What do you need?
1 Lbs. Wild cut salmon
5 Garlic cloves
2 Lemons (large)
1/2 Bar of butter
1 Tbsp. French thyme
1/2 Tbsp. Olive oil
Salt and pepper to taste
What to do?
1. Pre-heat the oven at 400 F dregrees
2. Cover a bake pan with aluminum foil, grease the foil with olive oil and place the salmon skin down
3. Crush the garlic cloves with a little salt and rub the salmon with the paste 4. Season the filet with more salt, pepper and thyme 5. Slice lemon in thin slices and lay over the salmon 6. Top the filet with thin slices of butter 7. Close the foil creating a pocket for the salmon to prevent the juices to spill and burned
8. Roast for 10 to 15 min at 400 F 9. Broil for another 3 to 5 minutes or until brown and crispy on the edges.
Voila!
Tips, variations & more:
Be creative and use the herbs of your preference.
I paired the salmon with a fresh salad and roasted eggplants with balsamic reduction
