Salmon Oven Roasted CI - With Relish

By mariannefeldman

http://www.cooksillustrated.com/recipes/4127-oven-roasted-salmon?tag=buyingguideepromo-20&extcode=LE15A1CAA&atc=wecA

Ingredients

• INGREDIENTS
• 1 skin-on salmon fillet (1 3/4 to 2 pounds), about 1 1/2 inches at thickest part (see note)
• 2 teaspoons olive oil
• Salt and ground black pepper

Preparation

Step 1

OVEN-ROASTED SALMON
Published March 1, 2008. From Cook's Illustrated.

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WHY THIS RECIPE WORKS:
For an oven-roasted salmon recipe that would give us a nicely browned exterior and a silky, moist interior, we developed a hybrid roasting method, preheating the oven to 500 degrees but then turning down the heat to 275 just before placing the fish in the oven. The initial blast of high heat firmed the exterior and rendered some excess fat. The fish gently cooked in the oven and stayed moist as the temperature slowly dropped. Our oven-roasted salmon recipe was complete when we added an easy relish whose acidity and flavors balanced the richness of the fish.

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Oven-Roasted Salmon Most recipes for salmon create either a nicely browned exterior or a silky, moist interior. Why shouldn't we have our salmon both ways? Watch the Video
SERVES 4

To ensure uniform pieces of fish that cook at the same rate, buy a whole center-cut fillet and cut it into 4 pieces. If your knife is not sharp enough to easily cut through the skin, try a serrated knife. It is important to keep the skin on during cooking; remove it afterward if you choose not to serve it. To serve, top with any of the related relishes.


INSTRUCTIONS
1. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees. Following step by step illustrations below, use sharp knife to remove any whitish fat from belly of fillet and cut into 4 equal pieces. Make 4 or 5 shallow slashes about an inch apart along skin side of each piece, being careful not to cut into flesh.

2. Pat salmon dry with paper towels. Rub fillets evenly with oil and season liberally with salt and pepper. Reduce oven temperature to 275 degrees and remove baking sheet. Carefully place salmon skin-side down on baking sheet. Roast until centers of thickest part of fillets are still translucent when cut into with paring knife or instant-read thermometer inserted in thickest part of fillets registers 125 degrees, 9 to 13 minutes. Transfer fillets to individual plates or platter. Top with relish (see related recipes) and serve.

STEP-BY-STEP

PREPARING SALMON FOR ROASTING


1. Hold a sharp knife at a slight downward angle to the flesh and cut off the whitish, fatty portion of the belly.


2. Cut the salmon fillet into four pieces of equal size to help ensure that they cook at the same rate.


3. Make four or five shallow slashes along the skin side of each piece of fish, being careful not to cut into the flesh.
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Spicy Cucumber Relish:
MAKES ABOUT 2 CUPS

INGREDIENTS

1 medium cucumber, peeled, seeded, and cut into 1/4-inch dice (about 2 cups)
1/2 small shallot, minced (about 1 tablespoon)
1 serrano chile, seeds and ribs removed, minced (about 1 tablespoon)
2 tablespoons chopped fresh mint leaves
1 - 2 tablespoons juice from 1 lime
Table salt
INSTRUCTIONS
Combine cucumber, shallot, chile, mint, 1 tablespoon lime juice, and 1/4 teaspoon salt in medium bowl. Let stand at room temperature to blend flavors, 15 minutes. Adjust seasoning with additional lime juice and salt.
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Fresh Tomato Relish:
MAKES ABOUT 1 1/2 CUPS

INGREDIENTS

3/4 pound ripe tomatoes, cored, seeded, and cut into 1/4-inch dice (about 1 1/2 cups)
1/2 small shallot, minced (about 1 tablespoon)
1 small garlic clove, minced or pressed through a garlic press (about 1/2 teaspoon)
1 tablespoon extra virgin olive oil
1 teaspoon red wine vinegar
2 tablespoons chopped fresh basil leaves
Salt and ground black pepper
INSTRUCTIONS
Combine all ingredients in medium bowl. Season to taste with salt and pepper.
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Tangerine & Ginger Relish:
MAKES ABOUT 1 1/4 CUPS

INGREDIENTS

4 tangerines, rind and pith removed and segments cut into 1/2-inch pieces (about 1 cup)
1 scallion, sliced thin (about 1/4 cup)
1 1/2 teaspoons grated fresh ginger
2 teaspoons juice from 1 lemon
2 teaspoons extra virgin olive oil
Salt and ground black pepper
INSTRUCTIONS
1. Place tangerines in fine-mesh strainer set over medium bowl and drain for 15 minutes.

2. Pour off all but 1 tablespoon tangerine juice from bowl; whisk in scallion, ginger, lemon juice, and oil. Stir in tangerines and season to taste with salt and pepper.
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Orange & Mint Relish
MAKES ABOUT 1 CUP

INGREDIENTS

3 medium oranges, rind and pith removed and segments cut into 1/2-inch pieces
1/2 small shallot, minced (about 1 tablespoon)
2 tablespoons chopped fresh mint leaves
2 teaspoons juice from 1 lemon
2 teaspoons extra virgin olive oil
Salt and ground black pepper
INSTRUCTIONS
1. Place oranges in fine-mesh strainer set over medium bowl and drain for 15 minutes.

2. Pour off all but 1 tablespoon orange juice from bowl; whisk in shallot, mint, lemon juice, and oil. Stir in oranges and season to taste with salt and pepper.