Roast Salmon
Serves 4
Pair With...
Ingredients
1.5 lbs salmon, portioned with skin attached
Micro greens (pea shoots, micro broccoli, etc)
1/2 cup pecans
1/4 cup onion, sliced
Lemon, halved
Paprika
Salt
Pepper
Olive oil
Red wine vinegar
Preparation
Sauté the onion in 1 tablespoon of oil until softened, about 10 min. Set aside.
Cut the points off of the lemons and then cut the lemons in half.
Place the lemons on a sheet tray standing on their ends.
Place under the oven broiler until charred, 5-10 min. Set aside.
Preheat the oven to 400 degrees.
Coat the salmon fillets in salt, pepper and paprika.
Roast the salmon for 12-15 min.
In a bowl, mix the greens, pecans, onion, 1 tbsp oil and 2 tsp vinegar. Mix to combine.
Serve salmon with the micro green salad and roasted lemon.
Chris Chisholm is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor.
If you have any questions, email Chris at chris@snugharborwine.com. You can also follow Chris on Instagram @winechefchris for more delicious food photos!