Chef Michael Lomonaco's Slow-Roasted Salmon with Ginger Recipe

Chef Michael Lomonaco's Slow-Roasted Salmon with Ginger Recipe
Staff Writer
Chef Michael Lomonaco
Chef Michael Lomonaco

If you're looking to do something a little different, try chef Lomonaco's slow-roasted salmon with ginger, which actually doesn't take that much time to prepare at all. Start working on the sauce when the salmon goes in the oven, and by the time it's done cooking, the sauce will be ready to spoon on top.

Ingredients

For the fish:

  • Four 6–7 ounce salmon fillets
  • Fine sea salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil

For the sauce:

  • 2 large shallots, peeled and minced (about ¼ cup minced)
  • 1 tablespoon ginger root, peeled and grated
  • 1 teaspoon chile-infused oil
  • ¼ cup Spanish sherry vinegar
  • 2 tablespoons low-sodium soy sauce

Directions

For the fish:

Preheat your oven to 350 degrees. Season the salmon with salt and pepper and lay them skin side down in a baking dish with some oil drizzled on the bottom, place the salmon in the oven and slow roast for 8-10 minutes for medium rare, or until the fish is cooked to your preference.

For the sauce:

Combine the shallots, ginger, chile oil, vinegar and soy sauce in a sauce pot and bring to a boil, lower the heat and reduce by half while the salmon cooks.

Serve the salmon with the reduced ginger and soy sauce drizzled over the fish.

Salmon Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Salmon Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Salmon Wine Pairing

Pinot gris/grigio, sauvignon blanc, sémillon, albariño, or rosé with most cooked salmon dishes; pinot noir with salmon in red wine or other strong sauce; grüner veltliner, rosé, or vintage or non-vintage champagne or sparkling wine with smoked salmon.