Hadn’t thought about that dish since ordering it at a no-longer Frenchish-Russianish D.C. restaurant curiously named Serbian Crown.
As a sportscaster might say… a SWING and a miss (on exterior appearance). How was the taste?
Tasted good!
With pomegranate, orange and fresh herbs
Slow roasted is my new favorite method.
The recipe above is adapted from Samin Nosrat and the herby dressing is just so good.
Thanks for posting this!
I got a jar of morel miso from Shared Cultures which is a small batch miso company in SF, and I made a miso butter with kerrygold and spread it over the salmon, baked as usual. ( 400 15 -20 min) So delicious!!!
Sounds amazing. I just ordered some.
This will be great for an upcoming brunch! Does the salmon need to be a certain thickness or better wild vs farmed?
It looks pretty wonderful, and I’m sure those ingredients complimented the salmon. We’re you happy with the result?
Very happy! Definitely recommend it!
Excellent - thanks! I’ve saved the recipe. Totally dinner party worthy too, if anyone has those anymore? Dunno.
The first time I made it was using a big old Costco slab of salmon, which worked great. Subsequently I’ve used various smaller pieces of salmon, both wild and farmed. So I think any will work, just adjust cooking time based on thickness.
It is really amazing…Enjoy!!!
Going the beurre blanc route tonight
How was it? It looks really tasty. I have leeks on hand was all set to put that on the menu tonight when I found out my seafood-loathing son will be stopping by for dinner. I mean I love him and all but…seafood…
I ended up using the leeks, tomatoes, white wine, omitting the thyme, adding fresh basil and fresh dill, and, roasted it- so a completely different dish, but we liked it!
Wine, butter, leeks, lemon, tomatoes, herbs and salmon work well together 
