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Author Notes: This recipe is an easy pantry ingredient main dish. The slow roasting of the salmon in the brown butter gives it a smooth texture and a mild nutty herb flavor. This recipe is adapted from the Bon Appetit Test Kitchen on Epicurious.com "Slow Baked Salmon with Lemon & Thyme". —Jenny Spencer
- 1.5 pounds Salmon Fillets, skinned and boned cut into 4 pieces
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 teaspoon grated Lemon zest
- 1/2 teaspoon Poultry Seasoning
- 6 fresh Sage leaves
- 4 tablespoons Unsalted Butter
- 2 cups peeled, sliced Carrots
- 1 cup Assorted stemmed, seeded and chopped Sweet Peppers
- 1/2 cup sliced Celery
- 1/4 cup thinly sliced Red Onion
- 1 clove Garlic sliced
- 2 tablespoons Water
- Additional Salt & Pepper, to taste
- Preheat oven to 250 degrees Fahrenheit. Place carrots, sweet peppers, celery and red onion in a large saute pan with lid. Add 2 tablespoons water, cover and bring to a boil. Reduce heat to low and simmer, covered for 3 to 5 minutes. Drain vegetables and remove to a bowl or plate, set aside.
- Place saute pan back on burner on low and add the butter and sage leaves. Melt butter and let cook for 3 to 5 minutes, or until butter begins to turn light golden brown. Turn heat off and remove immediately so as not to burn the butter.
- Pour off about 2 tablespoons of the brown butter into a shallow casserole or baking dish. Add salt, pepper, poultry seasoning and lemon zest and let cool a little. Coat salmon fillets in the brown butter and seasoning, top with a sage leaf and a couple of garlic slices. Bake in preheated oven for 25 to 35 minutes.
- Just before serving, add the steamed vegetables back to the saute pan and saute in the remaining butter and sage leaves over medium heat for 3 minutes. Add pinch of salt and pepper to taste. Remove to a serving plate with the salmon fillets and serve.
- This recipe was entered in the contest for Your Best Recipe with Brown Butter