Low and Slow in the Kitchen

With the sweltering heat that DC’s been melting under, there isn’t much incentive to turning on the oven, but I promise, this recipe will make it worth it!  And you can cook a whole large fillet at a time and have plenty of leftovers for lunch the next day.  Add a farro, wheat berry or similar salad as a side, top with tzatziki sauce got a light and protein-filled dinner without too much effort!

Slow Roasted Salmon with Tomatoes and Herbs

• 6 tablespoons olive oil, divided
• 1/2 bunch dill fronds
• 1/2 bunch thyme sprigs
• 1 3-pound piece center-cut skin-on salmon or steelhead trout fillet, pin bones removed
• Sea salt
• 8 ounces small cherry tomatoes on the vine

Preheat oven to 325°. Pour 4 Tbsp. oil in a roasting pan just large enough to fit the salmon. Make a bed of herbs in bottom of pan; top with salmon, skin side down. Drizzle salmon with remaining 2 Tbsp. oil and season with salt. Top with tomatoes, if using. Bake until salmon is just cooked through in the center (a small knife will slide easily through flesh), 25–30 minutes.  Use a large spoon or fork to serve salmon, leaving skin in pan. Serve with yogurt sauce and couscous.

The original recipe, with sauce and salad can be found on Bon Appetit here.

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Green-Tea Smoked Trout with Spinach Salad

This recipe is truly incredible! I was stunned by the amount of flavor (and not too smoky) that the trout picks up during the cooking process – and the salad dressing is delightful!

It is another one that I tested for The Washington Post and is in the Food Section of today’s paper.

Green Tea- Smoked Trout with Spinach Salad
serves 6

For the trout:
3 tbsp kosher salt
1 tbsp honey
2 cups cold water
18 ounces boneless, skin-on trout fillets
1 tsp extra-virgin olive oil
Green tea leaves from 2 single-serving tea bags

For the vinaigrette and salad:
1 cup apple cider
3 tbsp sherry vinegar
2 tsp coarse-grain or Dijon-style mustard
1/2 cup canola oil
Salt
Freshly ground black pepper
14 ounces to 1 pound flat-leaf spinach, stemmed, washed and spun dry
1/2 small red onion, cut into thin half-moon slices
2 medium Granny Smith apples, cored and cut into very thin matchsticks (julienne), tossed with 1 teaspoon lemon juice to keep the flesh from turning brown