Slow-roasted King salmon paired with a bright citrus salad is an elegant, effortless dish that highlights the fresh, coastal flavors of California and pairs beautifully with Chamisal Vineyards’ San Luis Obispo Coast Estate Pinot Noir, whose vibrant acidity and subtle earthiness complement the richness of the salmon and the lift of citrus and greens.
Remove salmon from refrigerator allowing it to come to room temp.
Preheat oven to 200 degrees.
Place salmon on an oiled sheet pan or in a large low baking dish. Brush with 1 tablespoon olive oil and season generously with salt and pepper.
Place salmon in the warm oven along with a baking dish filled with water on the oven rack below the salmon to create a steam bath for cooking. Allow salmon to roast for 45—60 minutes (depending on thickness and size of fillets) – until the juices are starting to break through the surface and the flesh is easy to break apart with a fork. (Note: If your salmon releases albumin while cooking, simply scrape it off and brush the filets with olive oil.)
Salmon can be served right away, or it can rest a room temp for up to a couple of hours, making it a perfect dish to make in advance for a party.
Arrange salad ingredients in a large bowl or platter – mixed lettuces, radish, kumquats, avocado. Whisk together dressing ingredients – lemon juice, shallot, grainy mustard, honey. Finally whisk in remaining 1/3 cup olive oil. Add salt and pepper to taste.
Serve roasted salmon with lemon wedges and your big Cali salad on the side.
Serves 6
Wine Pairing: Pair with San Luis Obispo Coast Estate Pinot Noir
