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Rosemary-Roasted Salmon

by Affluent Magazine

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Rosemary-Roasted Salmon

Here's a beautiful and easy main course to start the New Year off. It goes well with a mixed greens, fennel and orange salad with olives and orange vinaigrette, couscous, and a sauté of spinach and pine nuts. 

Ingredients
· 3 large bunches fresh rosemary
· 2 large red onions, thinly sliced
· 6 6- to 7-ounce salmon fillets
· 3 large lemons, thinly sliced
· 1/3 cup + 3 tablespoons olive oil
 
Accompaniment: Fennel and Orange Salad (recipe follows)
 
Preparation
                                                                                               
1. Preheat oven to 500°F. Arrange half of rosemary sprigs in single layer in center of heavy baking sheet. Arrange sliced red onion atop rosemary.
2. Place salmon, skin side down, atop red onion. Sprinkle with salt and pepper.
3. Cover salmon with remaining rosemary sprigs. Arrange lemon slices over rosemary. Drizzle olive oil over. Sprinkle lemon slices with salt. (Can be prepared 8 hours ahead. Cover and refrigerate.)
4. Roast salmon until just cooked through, about 25-30 minutes. Transfer salmon to plates. Serve with roasted onions and lemon slices.
 
Yield: Makes 6 servings.
 
Mixed Greens, Fennel and Orange Salad with Olives and Orange Vinaigrette Recipe
 
Ingredients  
· 2 tablespoons orange juice
· 2 tablespoons white wine vinegar
· 2 teaspoons grated orange peel
· 1/4 teaspoon salt
· 3 tablespoons olive oil
 
· 2 large navel oranges
· 8 cups mixed greens
· 1 large fennel bulb, trimmed, halved lengthwise, cored, sliced crosswise
· 1/2 cup halved pitted Kalamata olives
 
· Shaved Pecorino Romano cheese (optional)
 
Preparation
1. Whisk first 4 ingredients in small bowl to blend. Whisk in olive oil; season to taste with freshly ground pepper.
2. Using small knife, cut off peel and white pith from oranges. Working over large bowl, cut between membranes to release orange segments into bowl. Add greens and fennel to bowl with oranges. Drizzle dressing over salad and toss to coat. Season to taste with salt and pepper.
3. Sprinkle with Kalamata olives and shaved Pecorino Romano and serve.
Yield: Makes 6 servings.


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