Dorothy Caldwell’s Roasted Salmon
First appeared in Grainews on 12 October 2021
This beautifully balanced dish relies on the extra fat from the mayo and the sweet-tart vinegar to enhance wild sockeye salmon’s richness. If you don’t have umeboshi plum vinegar, substitute Japanese-style rice vinegar or apple cider vinegar mixed with a bit of melted honey. Thanks to my friend Dorothy for sharing.
boneless side of wild sockeye salmon, 2-4 lb.
umeboshi plum vinegar
medium minced red onion
smoked hot paprika
lemon, juice and zest
salt and pepper to taste
a handful of minced herbs – chives, parsley, thyme, tarragon, cilantro
Preheat the oven to 400 F and line a baking sheet with parchment paper. Place the fish on the prepared tray, skin side down. Mix together all remaining ingredients except the herbs, and slather on the fish. Roast uncovered until just done, about 12-15 minutes. Sprinkle with herbs, then serve.
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