Another recipe from NY Times. I came across this recipe in Morning Briefing emails that NY Times sends to subscribers and I think it is really thoughtful of NY Times to include recipes in there – gives readers ideas for dinner…or gets them thinking about dinner. Since salmon was on the menu for dinner at our house I thought I will try the pan roasted recipe in the briefing…it looked simple enough and I was itching to use my newly planted herbs. After going through the comments I, however, made a few changes to the recipe:
- Used less oil
- Cooked flesh side down first and then flipped to the skin side
- Heated butter in a small pan with herbs and poured over the filets
- Increased cooking time
The fish did come out nicely roasted. I served it on a bed of pasta tossed with vodka sauce (store bought and heated with chopped kale and red pepper flakes; I used the same pan I heated the butter in to infuse the herb flavor as well) and basil.
The original recipe is here.