Norwitz Notions

Here’s another very simple recipe that I make all the time.

Salmon lends itself well to baking (aka roasting in this case) since it is thick, has plenty of fat, and has firm flesh. There are some differences in the varieties of salmon but the main thing to keep in mind is fat content. Just adjust the recipe a bit to add more fat to leaner salmon and more spice and other flavor to fattier salmon.

You can use frozen salmon if it’s not too thick, but the texture will be better if it is defrosted first (just toss in the fridge overnight). Fresh is best if available.

My basic recipe is to put olive oil, an acid (vinegar or wine), a flavoring agent (soy sauce or mustard), and seasoning (salt–unless there is a lot of salt in your other ingredients, pepper, and herbs) in a pan. Lay the fish skin side up in the pan and let it marinade for a few minutes. Longer in the fridge is fine, but do it for at least 5-10 mins. Then flip the fish so the skin side is down (if there is no skin, or it’s a steak, just do this with either side first) and bake. I do it at 350*F for 20-30 mins (time varies a lot so don’t go based on a timer). It’s done when the inside flakes and has lost its mushiness.

If you use mustard, slather it on top of the fish before baking. With fresh herbs, you can lay the fish in the liquid on top of the herb spears before baking. The flavor infuses and makes a big difference, especially with a blander cut of fish.

I like to serve this with roasted vegetables, roasted cabbage, a lettuce salad, or a raw veggie salad. It’s good laid on top of the salad in strips too. If you have leftovers, they (minus any skin) make a good fish salad the next day when cold (I mix in minced celery, mustard, mayo, salt and pepper).

The version in the picture below was made with olive oil, soy sauce (wheat-free tamari), and white wine. Mustard is on top and the fish is lying on spears of oregano and rosemary.