SLOW-ROASTED SALMON WITH “FAUXNAISE” AND PICKLED VEGETABLES Ingredients
2 (8-ounce) whole salmon fillets 1⁄2 cup olive oil
1⁄3 cup lemon juice
1 teaspoon sea salt for serving Chives for garnishing (cut into very small pieces)
Pickled vegetables:
1⁄2 cup apple cider vinegar 3 tablespoons fine sugar 1 carrot, cut into matchstick pieces 1 Kirby cucumber, cut into matchstick pieces 3 radishes, cut into matchstick pieces 1 each red, yellow and orange mini bell pepper, sliced in 1⁄8-inchthick rounds 1⁄4 pound red cabbage, sliced very thin for garnish
Faux béarnaise:
1⁄2 cup mayonnaise 1⁄2 shallot, finely chopped 1 tablespoon white vinegar 1⁄2 teaspoon turmeric 1 tablespoon dried tarragon Salt to taste
Instructions
Pickled vegetables: Make one day in advance for optimal flavor and remove from the refrigerator one hour before serving the salmon. Place the apple cider vinegar and sugar in a mixing bowl and whisk until the sugar is dissolved. Place all of the vegetables in the liquid EXCEPT THE CABBAGE. Place in the refrigerator overnight, remove one hour before serving the salmon.
Faux béarnaise: Place the vinegar, chopped shallots and tarragon in a small skillet. Cook until the shallots are soft, the tarragon is rehydrated and the vinegar is reduced to nothing. The dried tarragon will absorb the vinegar, giving it the acidity that brightens the béarnaise. Allow this mixture to cool completely. While that’s cooling, Place the mayonnaise, turmeric and salt in a bowl and whisk together. Whisk in the cooled tarragon and shallot mixture. Taste for acidity. If you prefer it more acidic, you can add more vinegar, or do as I like to do and zest some lemon into it, which also keeps the consistency thick. Salmon: Heat oven to 300 degrees. Pat the flesh of the salmon to eliminate any excess moisture. Combine the olive oil and lemon juice in a small mixing bowl and whisk. Pour half of the olive oil and lemon mixture into a large baking dish. Place the salmon over the oil mixture in the baking dish and pour the remaining mixture over the fillet, coating the flesh evenly. Place the salmon in the oven and bake for 25 to 35 minutes, until it’s baked through. When the salmon is finished, top each piece with the “béarnaise” and the pickled vegetables, garnish and serve. If leaving the salmon whole, serve the béarnaise, pickled vegetables and garnish on the side.
Recipe courtesy of Weavers Way Co-op