Slow cooking & taking time to savor the flavor. Slow Roasted Salmon bakes with low heat + steam to create this tender little jewel from the kitchen, served with bright fresh, green Salsa Verde.
SLOW COOKING
Slow it down. Many recipes actually can benefit from slowing down their preparation. This idea of ‘slow cooking’ first came from a little jewel ‘tear sheet’ in my file dated over 18 years ago, with wonderful article and recipes from the great chef Paula Wolfert. Writing from her then new kitchen with a dreamy view of the Sonoma woodlands she shares her take on a few recipes from her book, Mediterranean Slow and Easy. My cooking class with Paula teaching Moroccan is one of my memorable highlights as a young cook and bride, just beginning my new life and cooking adventure.
The cooking combination of slow + steam creates great results and is a simple technique that we home cooks can embrace– take it slow and easy in the kitchen. After years of the high heat searing rage, this method turns down the heat and lowers the pressure on the cook.
SLOW ROASTED SALMON
The basic method for the salmon combines a low, slow oven temperature of 275 degrees partnered with steam, by simply placing a pan filled with boiling water on the oven rack below the salmon. The result is salmon that produces a firm texture and retains the beautiful pink color of the fish with even cooking.
SALSA VERDE
This dish is topped with fresh and bright green Salsa Verde, featured in my cookbook No. 2 From the Garden, now both in digital and print formats. Traditionally an Italian condiment , Salsa Verde is parsley, garlic, capers and lemon melding with olive oil to create a lovely simple sauce. Salsa Verde provides the fresh point for the salmon and also pairs well with grilled meats and vegetables.
For more Slow Cooking recipes be sure to check out Slow-Mediterranean-Kitchen by Paula Wolfert.
Slow Cooking at home from Bijouxs Little Jewels from the Kitchen. Simply beautiful food for the home cook.
As always, enjoy. B
