Salmon with herb-infused extra-virgin olive oil from Seafood Simple (page 154) by Eric Ripert

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Notes about this recipe

  • anya_sf on June 29, 2024

    Simple and good; the fish was so moist. That said, for such a simple recipe, I have a couple of quibbles: (1) the fish is supposed to be at room temperature, then chill for an hour - my fish ended up needing 10 min longer to bake (which could partly be due to my oven) and some albumin was released - it might be better to coat the cold fish and let it sit at room temp for 1 hr prior to baking; (2) as much as I appreciate the metal skewer method for doneness, a temperature would be very helpful, especially as my metal skewer was actually a thermometer probe - I cooked the salmon to 125 F.

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