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
Salmon Fillets, skinned and boned cut into 4 pieces
grated Lemon zest
fresh Sage leaves
peeled, sliced Carrots
Assorted stemmed, seeded and chopped Sweet Peppers
thinly sliced Red Onion
clove Garlic sliced
Additional Salt & Pepper, to taste
In This Recipe
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.