I do like a good char on food and I spend a lot of time on this blog cooking with high heat. Mastering a controlled char on all sorts of food is the sign of a good cook. I can’t tell you how many times I’ve written on this blog how much I love cooking hot and fast. Seared fish is a particular favorite of mine. Especially seared salmon with crispy skin. But if you just can’t give the pan the undivided attention seared fish requires, or you bought skinless salmon fillets then I suggest you try Slow-Roasted Salmon. It’s a forgiving, stress-free method of cooking that makes regular appearances in my kitchen.
The idea is simple. You use a low temperature and cook the salmon a fairly long time (about 25 minutes). When it’s finished a fork inserted in the thickest part of the fish meets with no resistance and the flesh is just beginning to flake when you poke into it. An instant-read thermometer should read no more 120° F.
Slow-Roasted Salmon with Thai BBQ Sauce and Swiss Chard
The results are quite surprising. Slow-Roasted Salmon is incredibly moist with an especially buttery texture which really emphasizes salmon’s inherent richness and big flavor. Qualities I think that beg for something sweet and tangy. Homemade or even good quality store-bought BBQ sauce is the perfect baste for this fish. You can choose something traditional or perhaps give it an Asian vibe as I did. The side dish of chard and barely cooked tomatoes is optional but I like the cross-cultural panache it brings to the plate. GREG