Sally schneider's slow-roasted salmon (or other fish)
Roast


Roasting
Slow-roasting makes a beautifully tender, evenly cooked, not-one-bit-dry piece of fish. If you miss the 120° F, just-starting-to-flake mark and take it out late, it will still be good—even carryover cooking after taking it out of the oven won't outrun you, because there isn't much velocity behind it. This makes the technique perfect for dinner parties and newer fish cooks. Slightly adapted from <strong><a href="http://www.amazon.com/New-Way-Cook-Sally-Schneider/dp/1579652492?tag=food52-20">A New Way to Cook</a></strong> by Sally Schneider (Artisan, 2003).
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