Slow-Roasted Salmon with Spring Herb Sauce
- 1½ pounds fresh wild king or sockeye salmon fillet
- ¼ cup extra virgin olive oil
- Kosher salt
- 1 cup dry white wine
- 3 tablespoons finely chopped shallots
- 1 tablespoon fresh lemon juice
- 6 tablespoons unsalted butter, at room temperature
- ½ cup mixed coarsely chopped soft-leafed herbs, such as basil, chervil, chives, dill, fennel, lovage, mint, sorrel, or tarragon, plus additional small tender herb sprigs for garnish
- Coarse sea salt for finishing
- This recipe is gluten-free
- Produce
- Leafed herbs, mixed soft (1/2 cup)
- Shallots (3 tablespoons)
- Seafood
- King or sockeye salmon, fresh wild fillet (1 1/2 pounds)
- Cooking & Baking
- Kosher salt (1)
- Olive oil, extra virgin (1/4 cup)
- Sea salt, Coarse (1)
- Drinks
- Lemon juice, fresh (1 tablespoon)
- Dairy
- Butter, unsalted (6 tablespoons)
- Beer, Wine & Liquor
- White wine, dry (1 cup)
Preparation
Read recipe preparation on cookstr.com
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Recipe Stats
Published May 12, 2012 (9 months ago).
44 people saved this recipe.
