I recently tried out this lovely all-in-one-Le Creuset Roast Salmon recipe from BBC Good Food. No slaving over a stove is required. I was able to make each addition, set the oven timer and go back to my reading. You should definitely give it a try while there's still asparagus. The only change I made was to add the basil when I added the cherry tomatoes and I seasoned everything really well with salt and pepper. Oh, and I totally forgot to add the balsamic vinegar, but it still turned out really well. Have yourself a glass of a cool and crisp white wine while you're at it.
Also, I'm going to nag you to be sure to use a wild-caught salmon. The kind from Alaska are a "Best Choice" according to the Monterey Bay Aquarium Seafood Watch, which helps consumers choose sustainable fish. While some farmed salmon gets a "best choice" from the aquarium, I prefer mine wild caught. The flavor is richer and the fish have been eating what fish are supposed to eat, not fish-food pellets that contain (most likely genetically modified) soy. Wild-caught salmon is worth the extra expense and it's easy enough to find. We buy ours frozen at our local supermarket. I just check the Seafood Watch app to make sure it's on the "Best Choice" list.
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Please send some of your heat this way (I recall making this same request last summer, too!). Your salmon looks delicious - we have wild, Copper River in season right now and are eating lots of it. Love a one-pot recipe! And the addition of tomatoes and asparagus sounds terrific. I look forward to reading your posts anytime you feel like sharing one. :)
ReplyDeleteGirl. It is hot. Super, stupid hot. I've spent most of the day inside (i think it got to 104 here?) and looks like we're in for a week of this.
ReplyDeleteThis salmon looks so tasty! Your comments about wild salmon remind me of an interview I heard on NPR the other day. It was about a fish farm in south america with 'the best tasting fish' because basically, they just left the fish alone and let them feed off of nature. It seems so simple...so why do people make it so hard?
Wow that's hot. It's been sizzling here in NYC as well. I love that you used wild caught salmon. right on.
ReplyDeleteThe salmon is perfect for this dish, I have lots of salmon recipes at gourmandia which are very yummy like this!
ReplyDeleteIt's boiling hot here in New Jersey as well. Not fit for man nor beast. But this recipe sounds delightful. Can I come over when next you make it??
ReplyDeleteLauren, do you know Ryan's blog WORDSMITHONIA? He too lives in Wichita, I think. Two bloggers on my list from Kansas. Who knew?
A good movie to watch with it: SPLASH. :)
I'm going to try this sometime soon. You can never have too much salmon.
ReplyDeleteYvette said I should come by.
Lauren, thanks so much for the great recipe. I always use wild caught salmon when I make it. Farm raised just doesn't sound right to me. Hope you are having a good summer!
ReplyDeleteOh, freedom...
ReplyDelete