Herb-Roasted Salmon

posted by Connie 10-19-98 8:37 AM

From the Salmon Cookbook by James McNair - ISBN: 0-87701-453-1
Herb-Roasted Salmon

2 1/4 pounds salmon fillet, skin intact - cut into 6 pieces
Freshly ground black pepper
3 Tbls. safflower or peanut oil
6 Tbls. (3/4 stick) unsalted butter
About 2 cups mixed fresh herb sprigs, such as chervil, dill, fennel, parsley, tarragon and thyme, in any combination.

Preheat the oven to 400 degrees. Quicly rinse the salmon under cold running water and pat dry with paper toweling. Season the salmon with salt/pepper to taste.

Heat the oil in a large heavy ovenproof skillet over high heat. Add 2 or 3 of the fillets, skin side up, and saute until lightly browned, about 1 minute; turn and saute on the skin side about 1 minute.

Using a wide spatula, remove the fish to a cutting board. (Repeat with remaining fillets.)With a sharp knife, cut the skin away from each fillet but leave it attached at one end.

Top the skin side of each fillet with 1 tablespoon of butter and distribute about half of the herb springs over the fillets. Reposition the skin so that it covers the herbs and place the salmon pieces in the skillet or a baking dish.

Bake until just done and opaque throughout, 6 to 8 minutes. Remove the fillets from the oven and discard the skin and herbs. Garnish with remaining herb sprigs and a wedge of lemon.

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