Low and Slow in the Kitchen

With the sweltering heat that DC's been melting under, there isn't much incentive to turning on the oven, but I promise, this recipe will make it worth it!  And you can cook a whole large fillet at a time and have plenty of leftovers for lunch the next day.  Add a farro, wheat berry or similar salad as a side, top with tzatziki sauce got a light and protein-filled dinner without too much effort! Slow Roasted Salmon with Tomatoes and Herbs

  • 6 tablespoons olive oil, divided
  • 1/2 bunch dill fronds
  • 1/2 bunch thyme sprigs
  • 1 3-pound piece center-cut skin-on salmon or steelhead trout fillet, pin bones removed
  • Sea salt
  • 8 ounces small cherry tomatoes on the vine

Preheat oven to 325°. Pour 4 Tbsp. oil in a roasting pan just large enough to fit the salmon. Make a bed of herbs in bottom of pan; top with salmon, skin side down. Drizzle salmon with remaining 2 Tbsp. oil and season with salt. Top with tomatoes, if using. Bake until salmon is just cooked through in the center (a small knife will slide easily through flesh), 25–30 minutes.  Use a large spoon or fork to serve salmon, leaving skin in pan. Serve with yogurt sauce and couscous.

The original recipe, with sauce and salad can be found on Bon Appetit here.

Roasted Tomato & Goat Cheese Toasts

Erin is currently out of the office and since I LOVE goat cheese and she HATES it, I thought I'd share one of my favorite summer recipes with you for Make-It Monday.  It's delicious and looks fussier than it is! tomatoHere's how to make these delightful little bites...

  1. Take a log of goat cheese out of the fridge and let it warm on the counter while you're cooking away.
  2. Roast the tomatoes... If you've never roasted tomatoes, it's easy.  Read this.
  3. While the tomatoes are roasting, slice a baguette as thinly as possible.  Place on a cookie sheet and drizzle with olive oil.  Place cookie sheet in the oven with the tomatoes and toast until lightly golden, about 10-15 minutes.  Then remove from the oven and place on a platter for serving.
  4. Spread the room temperature goat cheese on the toasts.
  5. When the tomatoes are done, remove from oven and place one or two on top of each piece of toast.  Press gently so the juicy insides squeeze out onto the cheese.
  6. Drizzle plate with olive oil, garnish with micro-basil or thinly sliced basil.
  7. Enjoy!!!