When you can't catch wild salmon while it's in season, you can always count on farm-raised salmon from sustainable fisheries year-round. We look for farm-raised seafood done the right way, with low stocking densities, no antibiotics or growth promotants, and responsibility of the resources used.
George Punter, CSW and WSQ Wine & Beer Manager, suggests pairing this main course with Bouchard Père & Fils Pinot Noir.
½cup
fresh herbs (dill, parsley, or chives), chopped
1
shallot, finely minced
Zest of 1 lemon
INSTRUCTIONS
1
Pre-heat oven to 300°F.
2
Place a piece of parchment or foil on a baking pan. Place fillet skinside down and season generously with the salt and pepper.
3
Finely chop the herbs and mix with the minced shallot and lemon zest. Place in a small bowl and drizzle in the olive oil. Mix and pat this herby paste all over the top of the salmon.
4
Bake for 20-25 minutes depending on the thickness of the salmon fillet. Serve on a platter.
½cup
fresh herbs (dill, parsley, or chives), chopped
1
shallot, finely minced
Zest of 1 lemon
INSTRUCTIONS
1
Pre-heat oven to 300°F.
2
Place a piece of parchment or foil on a baking pan. Place fillet skinside down and season generously with the salt and pepper.
3
Finely chop the herbs and mix with the minced shallot and lemon zest. Place in a small bowl and drizzle in the olive oil. Mix and pat this herby paste all over the top of the salmon.
4
Bake for 20-25 minutes depending on the thickness of the salmon fillet. Serve on a platter.