Geoffrey, one of the chef hosts on The Food Network’s new hit talk show “The Kitchen”….made public his technique for perfectly tender wild-caught salmon….a gentle roasting in a low oven. With my daughter coming to visit, who loves fish and seafood…I thought I’d try it.
This easy technique was not only easy and fast, but absolutely delicious…slow roasting the salmon in a low oven for just a few minutes, slathered with a thin layer of a pesto/mustard sauce. Here I’ve added dill, not just because I happened to have some fresh dill handy, but because dill and salmon seem to go together, much like spaghetti & meatballs, or chicken & dumplings…hahahaha you get the point.
Wild caught salmon doesn’t have the toxins that farmed salmon does, so be sure to buy fresh, wild-caught salmon. Here I have a lovely piece of Scottish salmon, fished off the coast of the Faroe Islands.
Salmon Oven-Roasted with Pesto and Dill
Ingredients:
- wild-caught salmon filet
- 1/2 tablespoon dijon style mustand
- 1 tablespoon fresh basil pesto
- salt & pepper to taste
- little chopped fresh dill
Preheat oven to 300 degrees F.
Use a little olive oil to coat the baking dish or sheet. Lay the salmon filet on the baking sheet. Lightly salt & pepper.
Mix the mustard and pesto with the dill. Lightly brush the surface of the salmon with the pesto mixture…I only used half of this.
Bake in the preheated oven for 15 to 20 minutes, depending on thickness. The salmon should still be pink in the middle, a medium rare. There will be no browning on top, or oozing of salmon juices out of the flesh. What you’ve done is gently heated the salmon to a perfect medium rare.
