Oven-Roasted Salmon Fillets with Almond Vinaigrette

Amarante

Wed, Jul 26 2017, 4:19 pm

Oven roasting per the instructions both simplifies preparation and produces an outstanding result.

The vinaigrette can be made ahead but is a nice easy sauce for the fish as it cuts through the fattiness of salmon without being unduly rich.

Oven-Roasted Salmon Fillets with Almond Vinaigrette

Excerpt From: America's Test Kitchen - Menu Cookbook

WHY THIS RECIPE WORKS: The key to perfectly roasted salmon is to preheat a baking sheet in a very hot oven, then lay the fish on the hot pan and reduce the oven to a gentle 275 degrees to cook. The initial blast of high heat firms the exterior of the salmon and helps to render some of the excess fat. The fish then gently cooks as the oven temperature slowly drops, keeping the meat moist and succulent. To help the fat render, we cut several slits in the skin. For evenly cooked salmon, be sure to cut the pieces the same size; we found it easiest to buy a large piece of salmon and cut the fillets ourselves.

“The consistency of the vinaigrette should be thick and clingy. It is important to keep the salmon skin on during cooking; however, you can remove it before serving if desired.

ALMOND VINAIGRETTE

½ cup whole almonds, toasted (see "Toasting Nuts and Seeds")
1 shallot, minced
3 tablespoons white wine vinegar
4 teaspoons honey
2 teaspoons Dijon mustard
²⁄3 cup extra-virgin olive oil
3 tablespoons water, plus extra as needed
2 tablespoons minced fresh tarragon
Salt and pepper

SALMON

2 (2-pound) skin-on salmon fillets, about 1½ inches thick
4 teaspoons olive oil
Salt and pepper

1. FOR THE ALMOND VINAIGRETTE: Place almonds in zipper-lock bag and pound with rolling pin until coarsely crushed. Whisk crushed almonds, shallot, vinegar, honey, and mustard in medium bowl. Whisking constantly, drizzle in olive oil. Whisk in water and tarragon and season with salt and pepper to taste. (Makes 1½ cups.)

2. FOR THE SALMON: Use sharp knife to remove any whitish fat from belly of salmon and cut each fillet into 4 equal pieces. Using sharp (or serrated) knife, cut 4 shallow slashes, about 1 inch apart, through skin of each fillet (do not cut into flesh). Pat salmon dry with paper towels and rub with oil. (Prepped salmon can be refrigerated for up to 24 hours before cooking.)

3. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees. Season salmon with salt and pepper. Reduce oven temperature to 275 degrees and remove hot baking sheet. Carefully lay salmon, skin side down, on hot sheet. Roast until center is still translucent when checked with tip of paring knife and registers 125 degrees (for medium-rare), 9 to 13 minutes.

4. Transfer fillets to individual plates or platter, spoon vinaigrette over top, and serve.”