Foil roasted salmon with an aromatic jus
Roast
Roasting
This is now my go-to method to cook salmon in the winter and spring, when the weather doesn’t always allow us to get to our grill. There are many reasons I love it. First, it is a great method to cook whole salmon if you want to scale up for lots of guests. It is also forgiving – because of the ‘jus’, the meat stays tender and moist if you let it go a few extra minutes. The jus is flavorful, like a luscious seafood stock that you can dip crusty bread into. Finally, the ingredient list is adaptable. In the winter, it’s easy to find leeks. In the spring, you can substitute spring onions and green garlic with their lovely long leaves. I suggest leaving citrus out of this, as it tends to make the jus too sour.
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