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Slow Roasted Wild-Caught Salmon with Greek White Bean Salad

by in Recipe Corner May 28, 2021

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SLOW ROASTED WILD-CAUGHT SALMON

The technique for cooking the salmon is the same whether you are preparing an individual filet or an entire side of salmon.

  • Salmon
  • Salt & Pepper
  • Extra Virgin Olive Oil
  • Fresh Lemon Slices
  • Fresh Herbs of your choice, optional

Prepare salmon: Reduce oven temperature to 275 degrees and place a roasting pan filled with water on the bottom rack. Line a rimmed baking sheet with parchment paper and lightly oil parchment; set aside.

Season the skin side of fish with salt & pepper. Place skin side down on the prepared baking sheet. Season top with salt & pepper and olive oil. Top with lemon slices. Roast until a two-pronged kitchen fork inserted in the thickest part of the fish meets with no resistance, the flesh separates easily from the skin and is just beginning to flake when you poke into it. An instant-read thermometer should read 120° F. ( I use a probe, leave-in, style thermometer with an alarm, this guarantees success. Don’t worry if the top of the fish has a slightly transparent, raw look; this is the result of the low roasting temperature. It will be cooked inside.) This may take longer according to the thickness of your fillets, your oven, and your taste preferences. Remove from oven and let stand until room temperature. Flake into large pieces. Serve with the Greek White Bean Salad. If Beans give you trouble, serve on a regular salad with boiled egg halves.

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GREEK WHITE BEAN SALAD

  • 3 cups cooked white beans; I use canned and drained cannellini beans sometimes
    *If using dried beans, then soak about 1 1/2 cups of dried beans overnight (or 8 hours) in a large bowl of water; make sure the beans are well covered. Drain, rinse, then cook in boiling water for about 45-60 minutes. Beans should be tender but not mushy.
  • A big handful of grape tomatoes (seeded and sliced) or one large tomato (seeded and chopped. You can replace these with canned and drained artichoke hearts and cut them into quarters if you need to.
  • 1/2 red onion (chopped)
  • 1/2 cup sliced Kalamata olives
  • 2-3 tablespoons fresh Italian parsley (finely chopped)
  • 1/4 teaspoon dry basil or 4-5 fresh basil leaves (chopped)
  • 1/4 cup olive oil
  • 2 cloves garlic
  • Rosemary sprig, optional
  • 4 cups of chopped sturdy greens, I used Arugula
  • red wine vinegar (to taste, depends on the strength of the vinegar)
  • Feta Cheese for garnish

Combine the first seven ingredients in a bowl.

Heat the olive oil in a large skillet, add the garlic and the rosemary sprig if using. Cook this over low heat until the garlic is a pale golden color, taking care that it doesn’t burn and become bitter. Remove the garlic and the rosemary. Turn the heat to medium-high and throw in the greens; the object is to wilt them down to the point where they are soft but not mushy. Put all of the ingredients in the bowl into the skillet with the greens. Douse with the red wine vinegar to taste and garnish with the feta cheese. I also garnished the Salmon with lemon triangles, and fried Sage leaves from the garden.

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About Sheridan Nice
My culinary journey includes professional training at École de Cuisine La Varenne in Paris, as well as Pastry & Baking at the CIA in Napa Valley. After owning two restaurants, a catering business, and becoming a cooking instructor, I am now devoting my time to blogging and teaching. With many years of experience in the culinary world, I'll share tips, tricks, and recipes for everyone to enjoy.
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