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Author Notes: When sockeye salmon season comes along, it quickly becomes ideal summer fare. The lean and thin cut cooks in a flash while staying moist and flavorful in this butter-roast oven method, inspired by Mark Bittman, and pairs itself with whatever you may have on hand. Here, the first day I saw broccoli at the farm, I roasted up some at the same time as the salmon and mixed up a creamy, spicy dip for the toasty vegetable. —Salvegging
- 3/4 -1 pounds wild sockeye salmon side
- 1 tablespoon butter
- sea salt + pepper
- 1 small head seasonal broccoli, cut in 3-4 "steaks" from center
- dashes each red pepper flakes, garlic powder
- 1 teaspoon sriracha
- 1 teaspoon good mayo
- 1 tablespoon plain yogurt
- Lemon wedges, for squeezing
- chives, for snipping
- Heat the oven to 400 degrees F. Toss broccoli in a bowl with salt, pepper, pepper flakes, garlic powder and olive oil. Set aside to soak a few minutes, then spread on a parchment-lined sheet pan, and roast 20-25 minutes until crisp tender, turning once.
- Let the salmon sit at room temp to take the chill off. Pat it dry then season the flesh side with salt and pepper. Place butter in a ceramic dish large enough to hold the fillet, and set in the oven to melt, a few minutes. Carefully remove and place salmon, flesh side down, into dish. Return to oven for 4-5 minutes. Carefully remove and using tongs, slide the skin off. Now season the skinned side with salt, and carefully flip over so the flesh side is up. Return to oven for 2-5 minutes, depending on thickness. A thin knife inserted will feel slightly warm to the chin. Let rest a few minutes, then transfer to a platter with broccoli.
- For the aoli, stir together sriracha, mayo, yogurt. Add a wee pinch salt and squeeze of lemon if desired. Snip chives over fish and serve with lemons and aoli.
- This recipe was entered in the contest for Your Best Recipe with Salmon