I’ve never thought to use vanilla to enhance the flavors of a savory dish like salmon. But it turns out that in combination with brown butter and sage, the flavor adds a soft essence for slow-roasted salmon that I could eat night after night.
“The most surprising thing about vanilla I’ve learned is how good a friend vanilla can be to you,” Som said during the event.
Som’s salmon is perfect for home chefs because it packs a flavorful punch with just a handful of ingredients, including butter, lemon, sage and vanilla paste. And roasting it in the oven is simple and nearly foolproof.
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“Slow-roasting in the oven is easy and avoids any stovetop splatter or smells—it renders the fish super tender and moist and is also a very forgiving way to prepare it—with slow-roasting, the risk of overcooking is low,” Som explains, noting it’s a perfect option for quick weeknight family meals but also impressive enough to serve company.
Here’s his recipe:
Slow-Roasted Salmon with Vanilla Brown Butter and Sage
By Peter Som
- 1 skin-on salmon fillet (approximately 1 ½ pounds)
- 6 tablespoons unsalted butter
- 1 teaspoon vanilla bean paste
- 12 sage leaves, divided
- 1 ounce sturgeon caviar (optional)
- 1 lemon, zested
- ¼ cup olive oil
- Kosher salt, freshly ground black pepper
- Flaky sea salt, for finishing
- Preheat oven to 250 degrees and arrange rack in center of oven.
- In a saucepan over medium heat add butter and 4 sage leaves and melt butter until foaming subsides and butter is a fragrant nutty golden brown –approximately 4-5 minutes. Remove from heat, remove sage leaves, and–whisking constantly–add Simply Organic Vanilla Bean Paste and kosher salt and black pepper. Whisk until combined.
- Place salmon fillet skin side down a roasting dish and season with salt and pepper. Pour brown butter mixture over salmon, use a spoon baste salmon liberally. Roast for 25-30 minutes or until thickest part of fillet registers 120F.
- In the meantime, add olive oil to small skillet over medium high heat so that oil is 1/2” deep. Add sage leaves and fry until crispy, approximately 10-12 seconds. Transfer to a paper towel lined plate.
- To serve, spoon brown butter over salmon, finish with lemon zest and flaky sea salt, and garnish with sage leaves. If using, top each serving with a small spoonful of caviar.
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