I used two big pieces of King salmon, and they were set in a roasting dish on a layer of herbs including basil, thyme, oregano, and chives. There was olive oil beneath the herbs, and more was drizzled over the salmon. The salmon was seasoned, and cherry tomatoes were added to the pan before it went into 325 degree F oven. Depending on the thickness of the fish and the desired doneness, it could take from 20 to 35 minutes to roast. Meanwhile, I simmered farro in water and sauteed kernals cut from a few ears of corn in melted butter. More cherry tomatoes were halved and tossed with chopped parsley, olive oil, za’atar, and salt. The farro was drained and then topped with the marinated tomatoes and sauteed corn, more olive oil was added, and the mix was tossed to combine. I cut servings of the roasted salmon and served them on mounds of farro topped with yogurt herb sauce.
I hope that top photo shows the texture of the salmon well enough. I’ve already called it buttery, and that’s the best word for it. With tomatoes and fresh corn, this meal says summer. I don’t have a good photo of how the leftovers were used, but I can highly recommend making panini with flaked pieces of roasted salmon, some arugula leaves, and lemon-caper-mayonnaise. Enjoy the wild salmon season while it’s here, and check back for more salmon dishes coming soon.
Salmon-related reading list:
Red Summer: The Danger and Madness of Commercial Salmon Fishing in Alaska
Four Fish: The Future of the Last Wild Food
For Cod and Country: Simple, Delicious, Sustainable Cooking
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