Slow-Roasted Glazed Salmon

The recipe called for "wild king salmon".  I don't know, this was fresh farmed, Atlantic.  However, do you look a gift, 4 lb. lovely salmon fillet in the mouth?  Not that there was a head to peer into.  But I have to tell you, this slow cook, glazed routine was fabulous.  So, melting succulent, tender and delicious, accented by that tangy sauce, no one was complaining Ms. Reichl.  It was her recipe in the Gourmet Today Cookbook that I almost followed to the letter.  I had ventured previously into the slow cook realm with smoked salmon, but this was a much easier slow cook method.  Like in your oven.

We don't actually know who the gift is from.  It was left in the fridge at our office, along with a nice package of "Smoked Salmon Cocktail Slices" in assorted flavors.  No one seemed to have any idea as to the donor.  How could it get there without anyone noticing?  Santa at midnight?? Well, thank you, whoever you are.  A Merry Christmas and Happy New Year to you and yours!

First you make the salty-sweet red wine sauce, reduced down to a syrupy glaze.  Cool it off, then coat your fish.  Cook at a very low temperature, basting with the glaze from time to time.  It cooks 35 to 45 minutes total.  I was slightly afraid that the sauce would overpower the rich, unctuous fish, but instead it was the perfect foil. Wonderful for a good sized group, any old time.  In fact, I have decided not to cook salmon any other way...ever.

Slow-Roasted Glazed Salmon

From Gourmet Today, edited by Ruth Reichl

1 (4 inch) piece fresh ginger, peeled
1 cup soy sauce
2 cups dry red wine
1 1/3 cups mirin (Japanese sweet rice wine)
1/4 cup packed dark brown sugar
2 teaspoons fresh lime juice
1 tablespoon olive oil
1 (4 1/2 pound) wild king salmon fillet with skin (about 1 1/2 inches at thickest point)
lime wedges to accompany

Put a rack in middle of oven and preheat to 225 F.

Finely grate ginger into a fine-mesh sieve, set over a bowl and press  on the ginger to extract 2 teaspoons juice. In a 3-3 1/2 quart heavy saucepan mix together the lime juice, soy sauce, wine, mirin and brown sugar, and bring to a simmer.  Reduce heat and simmer briskly, stirring occasionally, until glaze is syrupy and reduced to about 1 cup - 45 to 55 minutes.

Transfer the glaze to a metal bowl and chill it down by setting in a larger bowl of ice water, and stirring occasionally for 5 minutes or so.  Stir in the lime juice and transfer 1/2 cup to a small bowl to reserve for brushing after roasting.

Line a 17 by 12 inch heavy baking sheet with foil and coat the foil with oil.  Place salmon skin side down (mine didn't have the skin on so I glazed both sides), diagonally in pan.  Spoon about 2 tablespoons remaining glaze over salmon, spreading it evenly with back of spoon.  Let stand for 5 minutes, then spread another 2 tablespoons glaze over the fish.

Roast for 15 minutes.  Remove from oven and glaze again (using a clean spoon each time to avoid cross-contamination), then roast for 10 minutes more.  Repeat glazing and continue to roast until fish is just cooked through (opaque), 10 to 20 minutes more (35 to 45 minutes total, depending on thickness of fish; check frequently after 35 minutes).

With two wide metal spatulas, transfer salmon to a platter and coat with a final layer of reserved glaze (about 2 tablespoons), using a clean spoon.  Serve with lime wedges and remaining glaze on the side if desired.

I thought this would be the perfect post to join the group at Cookbook Sundays, hosted by Sue at Couscous & Consciousness, in which all those piles of cookbooks we have collected over the years are put to use, and results shared.