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
Ingredients
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1.5 pounds
Salmon Fillets, skinned and boned cut into 4 pieces
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1 teaspoon
Salt
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1/2 teaspoon
Pepper
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1 teaspoon
grated Lemon zest
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1/2 teaspoon
Poultry Seasoning
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6
fresh Sage leaves
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4 tablespoons
Unsalted Butter
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2 cups
peeled, sliced Carrots
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1 cup
Assorted stemmed, seeded and chopped Sweet Peppers
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1/2 cup
sliced Celery
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1/4 cup
thinly sliced Red Onion
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1
clove Garlic sliced
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2 tablespoons
Water
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Additional Salt & Pepper, to taste
Directions
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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.
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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.
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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.
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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.
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