Roasted has definitely muscled baked out of my vocabulary.
But I started wondering if there is actually a difference between these two terms and lo and behold (which kind of sounds like a good name for a farm-to-table restaurant, yes?) there actually is a BIG difference!
Roasting takes something solid - like a piece of meat or a heirloom beet and turns it soft. Baking takes something soft - like a cake batter or a mushroom swiss frittata and turns it hard. Eureka!
Now that we’ve got that cleared up, why don’t we dig a little deeper into roasting up the perfect wild salmon. Maybe for Thanksgiving?
1. Start slow. Heck, finish slow too! Whatever seasonings you decide to go with, try roasting your salmon at a lower temperature than you might be used to. We’re talking about 250° to 275° for about 20 to 30 minutes, depending on how thick the fillet is.
2. Keep the fish seasoning simple (just a bit of salt and pepper. Or maybe just salt), but go nuts with sauces, toppings and other accompaniments. Here are a few ideas:
- It’s pomegranate season! Try mixing these crunchy little delights (actually called “arils”) with orange supremes & juice + fresh chopped herbs - a perfect seasonal salmon topper!
- You probably have some pesto in the freezer after the summer’s basil bounty - tastes great with salmon! If you’re out of stock, try a variation on the classic like this one.
- Try some cream-top (or other full fat) plain yogurt spiked with fish-friendly flavors. Capers, lemon juice & zest, fresh chopped dill, spicy peppers, chopped cilantro and lime juice.
- Chopped apples mixed with nuts (like a haroset) is another great fall salmon “condiment”.
3. And of course you know we have to bring up LEFTOVERS! That slow roasted salmon will taste great cold - on top of a salad or as an easy wrap sandwich.
Let us know how you’re enjoying roasted salmon this week!