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Yield:

  • Serves 2-4

Ingredients:

  • 2-3 lbs. (Approximately half a side) fresh salmon with skin off
  • 1 yellow lemon, cut into rounds or wedges
  • 1 medium shallot (optional)
  • 4 sprigs fresh thyme, clean leaves from stem
  • 2 sprigs fresh sage, clean leaves from stem
  • 1 sprig fresh marjoram, clean leaves from stem
  • Sea salt (pink is my favorite)
  • Ground fresh white pepper (optional)
  • Sparrow Lane Garlic Olive Oil
  • Sparrow Lane Tarragon Champagne Vinegar

Directions:

  • Preheat oven to 350 degrees.
  • Using large knife gently cut through herbs with a rough
  • Place salmon on a plate, lightly salt and pepper.
  • Take a large skillet (non-stick is preferred), preheated to medium high.
  • Add just enough olive oil to cover the bottom, oil will begin to smoke so hold pan off the burner.
  • CAREFULLY lay the salmon fillet in the pan, pointed away from you, flesh side down.
  • Place back on the burner and gently move pan to ensure the salmon does not stick.
  • Cook for about 5 minutes (this is to develop a nice golden color—check by using tongs or a fork to gently lift and look).
  • About the desired color: a little light is okay because it will get a bit darker in the oven.
  • Use a fish spatula or large flat slotted spatula to gently turn the salmon over.
  • Turn off the burner.
  • Add to the pan the chopped/shaved shallots, chopped herbs and about 2 tablespoons of Sparrow Lane Tarragon vinegar (this will smoke and pop so be extra careful!).
  • Place in the pre-heated oven and bake until desired. I like mine a little rare so about 8-10 minutes is good. Cooked all the way through is about 15 minutes. You will feel the flesh becoming firmer the more it cooks.
  • When done, take out of the oven. Be careful!—the vinegar will come out of the oven rather strong so don’t lean in head first (!)
  • Let it rest in the pan for a couple minutes, then place on serving platter and decorate with lemons and herbs. I like to add any remaining pan juice over the top and just a light splash of vinegar to bring out the aromatics.
  • Can be served hot or cold, or rewarmed when needed.
  • Serve the sea salt alongside for folks to add as they wish.
  • Serve on bed of greens, rice or quinoa—which is yummy and so healthy too.