Roast King Salmon
Thomas J. Story
“This is a great dish for a big family-style meal,” says Meave McAuliffe of Ojai's Rory’s Place. “The whole side of salmon cooks great and looks beautiful and rustic presented on a large platter in the center of your table. We love serving this salmon with braised leeks or slow-cooked spring onions.”
Sunset Wine Club: Perfect Pairing
THE WINE: 2019 Sonoma Bench Chardonnay Russian River Valley.
WHY IT WORKS: Perfumed with bright jasmine and nougat, this wine shows flavors of roasted salted almonds, honeycomb, and crunchy yellow apple. Plus, it’s full-bodied enough to stand alone as an apéritif.
Find this bottle, and others just like it, at the Sunset Wine Club.
This recipe and others like it can be found in our story about Ojai restaurant Rory's Place, "Two Sisters Are Harnessing Ojai’s Bounty to Create the California Restaurant of Our Dreams," originally published in Sunset's 2022 Wellness Issue.
How to Make It
1
In a medium bowl, combine herbes de Provence, mustard, lemon juice and zest, maple syrup, garlic, olive oil, Aleppo pepper, and salt and pepper to taste.
2
On a sheet tray lined with parchment, lay out your side of salmon. Salt it generously. Coat the whole piece with the marinade and let rest in the fridge about 4 hours.
3
Preheat oven to 475°F. About 30 minutes before you’re ready to cook, take the salmon out of the fridge and let it come to room temperature. Place in oven and roast about 20 minutes, or just until no longer translucent.
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Ingredients
2 tbsp herbes de Provence blend
½ cup whole-grain mustard
1 lemon, juiced and zested
¼ cup maple syrup
3 garlic cloves, finely chopped
¼ cup olive oil
1 tsp Aleppo pepper flakes
kosher salt and black pepper
1 side skin-on salmon, about 4 lbs.
Directions
1
In a medium bowl, combine herbes de Provence, mustard, lemon juice and zest, maple syrup, garlic, olive oil, Aleppo pepper, and salt and pepper to taste.
2
On a sheet tray lined with parchment, lay out your side of salmon. Salt it generously. Coat the whole piece with the marinade and let rest in the fridge about 4 hours.
3
Preheat oven to 475°F. About 30 minutes before you’re ready to cook, take the salmon out of the fridge and let it come to room temperature. Place in oven and roast about 20 minutes, or just until no longer translucent.
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