Whole Slow-Roasted Salmon with Buttermilk Herb Dressing

Fish

Whole Slow-Roasted Salmon with Buttermilk Garden Herb Dressing

 

Adapted from Seriously Simply Parties by Diane Rossen Worthington

I prepared this fish for “Thanksgiving dinner” along with a Sweet Corn Pudding. It is a seriously easy recipe. The most complicated part is making the dressing and even that is very easy. Never before had I slow roasted salmon but it was a great discovery. It gives the salmon a delicious “creamy, moist texture.”

Buttermilk Garden Herb Dressing

Ingredients:

  • ½ cup plain Greek nonfat yogurt
  • ½ cup mayonnaise
  • 1 cup buttermilk
  • 1 tsp Dijon mustard
  • 1 tsp rice wine vinegar
  • 1 tbsp fresh chives, finely chopped
  • 1 tbsp fresh basil, finely chopped
  • Salt
  • Ground white pepper

Directions:

  1. Combine the yogurt, mayonnaise, buttermilk, mustard, vinegar, chives and basil in a medium bowl and whisk until blended.
  2. Season with salt and pepper.
  3. Cover and refrigerate until ready for use.
Slow-Roasted Salmon w: Corn Pudding

The Salmon with Sweet Corn Pudding

 

The Salmon

Ingredients:

  • 1 lb salmon fillet
  • A pinch of salt
  • Freshly ground black pepper, to taste
  • 1 tsp olive oil
  • Parsley sprigs for garnish
  • ½ lemon, cut into quarters
  • Buttermilk Garden Herb Dressing (recipe above)

Directions:

  1. Preheat the oven to 275F (135C).
  2. Rub the salmon with the salt, pepper, and olive oil.
  3. Place the salmon, skin-side down, on a foil-lined baking sheet.
  4. Roast for 26 to 32 minutes until flaky and just cooked through. The salmon will appear moist.
  5. Cut the salmon into 4 serving pieces and arrange on a platter. Garnish each piece with parsley and 1 lemon wedge. Serve with the herb dressing.

 

Comments: This fish is great warm but can also be served cold. At first I was a bit hesitant about the dressing because I really hate mayonnaise, but it really gives the fish a great boost of flavor. When making the dressing, you can substitute the buttermilk for a tablespoon of lemon juice plus milk to equal 1 cup. It might give the dressing a more liquid consistency but it still Works for the fish. The original recipe also has 1 tablespoon of dill, which I omitted because my mom doesn’t like it. You can substitute the basil for parsley if you prefer as well. This dressing is great for eating with vegetables too.

Slow-Roasted Salmon pedazo

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