This is a simple, foolproof way, and possibly the best way, to cook salmon. For a winter dinner, when our suggestion of a cherry tomato salad as an accompaniment might seem a little light, why not make Buckwheat with Shiitake Mushrooms and Thyme or Whole Roasted Beet Salad with Orange Moroccan Dressing, or both. You will have plenty of time to fine-tune a menu, however you wish to do it, because the salmon takes barely a minute to prepare. The oven does the rest. Serve with Cherry Tomato, Sautéed Leek, and Pine Nut Salad (see the book for all of the mentioned recipes).
6 salmon fillets, 6 ounces each,
1-1/2 to 2 inches wide (skin left on)
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
2. In a small bowl, combine the olive oil with salt and pepper to taste.
3. Brush the seasoned oil on both sides of the salmon fillets, coating them well, then arrange them, skin side down, on the baking sheet. Roast for 8 minutes for fish that is still pink in the center when tested in its thickest part with a fork. (For fish that is cooked through, roast 1 to 2 minutes longer.) Let cool on the baking sheet.
4. When cool enough to handle, remove the skin. To serve, arrange the fillets on a serving platter.
Prepping in advance:
Although it is best served within 1 hour of finishing, the salmon can be roasted several hours ahead. Let cool, cover, and refrigerate. Remove 1/2 hour to stand at room temperature before serving.
Soups, Salads, Sandwiches,
Entrées, and Baked Goods from
the Renowned New York City Specialty Shop
By Ricardo Diaz and Nancy Jessup
HarperCollinsPublishers, July 2001
Recipe reprinted by permission.
This page created October 2001