Salmon Roast
Instructions:
Related to trout, wild salmon live in both salt and fresh water. Today, most of us buy farm-raised salmon; these live entirely in salt water. While more economical, they do not have the delicate taste of their wild kin. They’re also fattier, and the fat is the place where toxins are mostly found. If you are going to eat farm-raised salmon, cut off the skin and any visible fat. For this elegant, dinner- party dish, 2 salmon fi llets are tied around a creamy fi lling. One 2-pound king (or chinook), coho (or silver), sockeye (or red), or Atlantic salmon fi llet, skinned Feta Filling
Butcher’s twine 3 tablespoons olive oil
Makes 6 servings
- Position the rack in the center of the oven; preheat the oven to 400°F. Cut the salmon fi llet in half the short way.
- Place one half of the fi llet on your work surface with the side down that would have had the skin on it. Spread one of the two fi llings evenly over the fi llet, mounding it toward a strip in thecenter; also leave a 1-inch border at each end. Top with the second half of the fi llet, this time with the side that would have had the skin facing up. Tie together in four places with butcher’s twine, pulling the sides together as well as you can to cover the fi lling. Make sure the ends are closed as well. Rub the outside with the olive oil. Set in a medium roasting pan.
- Bake until the fi lling bubbles and the meat fl akes at its thin ends when gently scraped with a fork, about 30 minutes. Let stand at room temperature for 10 minutes before slicing off the twine and carving the roast into thick, round slices.