Suzanne Goin, owner of Lucques restaurant in Hollywood and the Official Chef of the 18th Annual SAG Awards, has provided her recipe for Slow-roasted salmon! Now you too can eat what the stars will be offered on show night!
Slow-roasted Wild Salmon with Spicy Carrot Salad, Yellow Beets and Raita
3 bunches yellow beets
¼ cup extra virgin olive oil
2 pounds wild salmon (one piece), skin on and bones removed
1 lemon plus 1 teaspoon finely chopped zest
1/2 cup plus 2 tablespoons finely diced shallots
2 tablespoons minced dill
2 teaspoons minced tarragon
1/4 cup minced flat-leaf parsley
2 cups julienned baby carrots
6 tablespoons spicy vinaigrette (recipe follows)
6 tablespoons raita (recipe follows)
Preheat the oven to 400°F.
Cut the greens from the beets, leaving ½ inch stem still attached. Clean the beets well, and toss them with 2 tablespoons olive oil and 1 teaspoon salt.
Place the beets in a roasting pan with a splash of water. Cover tightly with foil, and roast about 40 minutes, until tender when pierced. When the beets are done, carefully remove the foil. Let cool, and peel the beets by slipping off the skins with your fingers. Cut the beets into ½ inch wedges.
Meanwhile, preheat another oven to 250°F and place a shallow pan of water on the bottom rack.
Combine the lemon zest, 1/2 cup diced shallots, dill, tarragon, and parsley in a small bowl and stir in 2 tablespoons olive oil.
Place the salmon skin-side down on a baking sheet and season with kosher salt and some freshly ground black pepper. Smear about 1/3 of the herb mixture on the fish and turn it over. Slather the skin-side of the fish with the remaining herb mixture and season with salt and pepper.
Place the salmon on a wire rack set on a baking sheet or in a roasting pan. Bake the salmon about 30 minutes until just cooked through. The center will be slightly translucent. To check if it’s done, peek between the flakes. If it doesn’t flake, it’s not ready yet.
Toss the carrots with salt, pepper and the spicy vinaigrette. Arrange on six dinner plates and tuck in the beet wedges.
Using your hands, pull the salmon into 4-5 ounce portions. Dollop each piece with raita and serve.
1 clove garlic
½ cup lime juice
¼ cup sherry vinegar
2 tablespoons red wine vinegar
Whisk together to combine
1 cup organic yogurt (we use straus)
¼ inch piece fresh ginger, peeled and grated
¼ jalapeno, minced
½ garlic clove, minced
¼ teaspoon black mustard seeds
pinch cumin seeds
Stir the ginger, jalapeno and garlic into the yogurt.
Heat the olive oil in a small pan and add the mustard and cumin seeds. Let the seeds sizzle and then add them to the yogurt. Stir and taste for seasoning.