TRAEGER ROASTED POTATOES RECIPES

Name: Slow-Roasted Salmon
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Ingredients: 1 wild salmon fillet, about 3 lb., with skin on and pin bones removed; 2 Tbs. extra-virgin olive oil; Sea salt and freshly ground pepper, to taste; 1 Tbs. snipped fresh chives; 1 Tbs. fresh chervil leaves; 1 1/2 tsp. minced fresh flat-leaf parsley; 8 lemon wedges

SLOW-ROASTED SALMON - WILLIAMS SONOMA

Slow-Roasted Salmon - Williams Sonoma image

This is a very simple method of getting the best out of your salmon. By keeping the fish fillet whole, it will stay moist in the oven, resulting in a juicy, fresh-tasting dish. Instead of presenting it on individual plates, you can allow your guests to flake and serve it themselves. For a delicious accompaniment, try <a href="http://www.williams-sonoma.com/recipe/new-potatoes-with-creme-fraiche.html">New Potatoes with Crème Fraîche</a>.

Provided by WILLIAMS-SONOMA.COM

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 7

Ingredients

1 wild salmon fillet, about 3 lb., with skin on and pin bones removed
2 Tbs. extra-virgin olive oil
Sea salt and freshly ground pepper, to taste
1 Tbs. snipped fresh chives
1 Tbs. fresh chervil leaves
1 1/2 tsp. minced fresh flat-leaf parsley
8 lemon wedges

Steps:

Preheat an oven to 250°F. Line a rimmed baking sheet with aluminum foil. 
Place the salmon on the baking sheet and rub the fish all over with the olive oil. Season well with salt and pepper. Place the fish, skin side down, and let it come to room temperature.
 Bake the salmon until it is opaque on the outside and there is no resistance when you pierce it with a skewer, 20 to 25 minutes. Let stand for 5 minutes before serving. 
To serve, use a fork to flake the warm salmon into chunks. Arrange on individual plates, sprinkle with the chives, chervil and parsley, and garnish with the lemon wedges. Serves 8.
Adapted from Williams-Sonoma Cooking for Friends, by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).

SLOW-ROASTED SALMON - WILLIAMS SONOMA

Slow-Roasted Salmon - Williams Sonoma image

This is a very simple method of getting the best out of your salmon. By keeping the fish fillet whole, it will stay moist in the oven, resulting in a juicy, fresh-tasting dish. Instead of presenting it on individual plates, you can allow your guests to flake and serve it themselves. For a delicious accompaniment, try <a href="http://www.williams-sonoma.com/recipe/new-potatoes-with-creme-fraiche.html">New Potatoes with Crème Fraîche</a>.

Provided by WILLIAMS-SONOMA.COM

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 7

Ingredients

1 wild salmon fillet, about 3 lb., with skin on and pin bones removed
2 Tbs. extra-virgin olive oil
Sea salt and freshly ground pepper, to taste
1 Tbs. snipped fresh chives
1 Tbs. fresh chervil leaves
1 1/2 tsp. minced fresh flat-leaf parsley
8 lemon wedges

Steps:

Preheat an oven to 250°F. Line a rimmed baking sheet with aluminum foil. 
Place the salmon on the baking sheet and rub the fish all over with the olive oil. Season well with salt and pepper. Place the fish, skin side down, and let it come to room temperature.
 Bake the salmon until it is opaque on the outside and there is no resistance when you pierce it with a skewer, 20 to 25 minutes. Let stand for 5 minutes before serving. 
To serve, use a fork to flake the warm salmon into chunks. Arrange on individual plates, sprinkle with the chives, chervil and parsley, and garnish with the lemon wedges. Serves 8.
Adapted from Williams-Sonoma Cooking for Friends, by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).

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