Every holiday we make the staples, a wonderful glazed ham, a perfect medium-rare beef tenderloin, and sides like it’s the second coming of Thanksgiving. As much as I love all these things, I have several people in my family who don’t eat meat as much as I do and prefer fish. Well, shazam! I started making this beautiful dish for the holidays. The whole side of salmon is a wonderful presentation on the table and the colors really pop! As for me, I have to move quickly because the salmon always seems to be gone by the time I get to it.

Oven-Roasted Salmon with Garlic, Rosemary and Lemon Beurre Blanc

Category

Category name

Serves

6-8

For the Salmon

Ingredients

  • 1 side of salmon (4 to 5 pounds) belly fat and tail trimmed
  • Kosher salt
  • 2 tablespoons honey
  • Zest 1 lemon
  • 1 teaspoon Dijon mustard
  • 3 lemons, halved and seeded
  • Olive oil, for brushing
  • Freshly cracked black pepper

Method

  1. Line a baking sheet with parchment paper or foil. Lightly salt the salmon and set it on the baking sheet. Refrigerate for 30 minutes.
  2. Preheat the oven to 400°F. While the salmon is chilling, make the glaze. In a small bowl, mix the honey, lemon zest and mustard.
  3. Remove the salmon from the refrigerator and pat dry with paper towels. Generously brush the glaze all over the salmon. Arrange the lemon halves around the salmon and sprinkle with salt and then drizzle with a little olive oil.
  4. Roast the salmon in the oven until the top is nice and browned and the salmon reaches an internal temperature of 125°F. Place the cooked salmon on a platter and garnish with the roast lemons.

For the Sauce

Ingredients

  • ¼ cup dry white wine
  • ¼ cup freshly squeezed lemon juice
  • 1 clove garlic
  • 1 sprig rosemary
  • 4 ounces unsalted butter, cut into small cubes
  • Salt
  • Freshly ground black pepper
  • Microgreens, for garnish

Method

  1. In a small saucepan, combine the lemon juice, wine, garlic and rosemary and bring to a boil. Reduce the heat and cook until the mixture has reduced by about 25 percent. Remove the garlic and rosemary, and then add the butter a little at a time, whisking continuously. Season with salt and freshly cracked black pepper. Spoon some of the sauce over the salmon and serve the rest on the side. In a small bowl lightly dress the microgreens and spread them over the salmon. Serve hot, warm or at room temperature.