Slow-Roasted Salmon with Herb Vinaigrette
Bobby Flay says to use two individual-sized cazuelas in this recipe, but you probably don’t have these South American cooking pots. Honestly, I didn’t even know what these were until I looked up the word. Maybe that’s why Bobby has a thousand restaurants and I don’t have any. For the purpose of this recipe, a cazuela is just a baking dish (now I know!). Any casserole dish can substitute, so if you have individual-size casserole dishes or stoneware or clay crocks at about 8 inches in diameter, those would be fine. If you only have one larger casserole or baking dish, you can make this in one pot instead of two.
– Olive oil
– 1½ medium Idaho potatoes, peeled and sliced into ¼-inch-thick slices
– Kosher salt and freshly ground black pepper to taste
– 2 salmon fillets (about 6 ounces each)
– ½ cup red wine vinegar
– 1 teaspoon Dijon mustard
– 1 small clove garlic, finely chopped
– ½ teaspoon finely chopped fresh rosemary
– ½ teaspoon finely chopped fresh sage
– ½ teaspoon finely chopped thyme
– 1 tablespoon finely chopped fresh parsley
– 6 tablespoons extra-virgin olive oil
1. Preheat the oven to 400°F. Brush two 8-inch cazuelas with olive oil and arrange potato slices in one layer in the bottom. Brush the potatoes with olive oil and season with salt and pepper. Bake in the oven for 12 to 15 minutes, or until lightly brown and slightly soft. Remove the potatoes and reduce the oven temperature to 250°F.
2. Season the salmon with salt and pepper and place the fillets on top of the potatoes, skin side up. Roast in the oven to medium doneness, 12 to 14 minutes.
3. While the salmon is roasting, whisk together the vinegar, mustard, garlic, and herbs in a medium bowl. Slowly whisk in the olive oil until well-combined and season with salt and pepper to taste.
4. Remove the salmon and potatoes from the oven and immediately drizzle each fillet with some of the vinaigrette.
This is an excerpt from The Skinnygirl Dish by Bethenny Frankel, available on Amazon.com.
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