Slow Roasted Salmon with Cherry Tomatoes and Farro

Fresh, wild salmon is my chateaubriand or prime rib or whatever meat lovers think of as the pinnacle of protein. I’ve read a lot about salmon fishing and the sustainability standards that protect future populations of wild salmon, and I’ll include a list of a few of those books below. What I’ve learned is that one of the best things consumers can do is to support fisheries that operate sustainably. I get excited for the start of wild salmon season and to see the first-of-the-season salmon at our fish counters in May. This year, I was contacted by the Copper River/Prince William Sound Marketing Association and asked to help spread the word about fresh, wild, Copper River Salmon and where it’s available. I was happy to do so, and I was thrilled to receive some Copper River King salmon. On Facebook, there’s an app for locating and tagging locations of Copper River Salmon at both stores and restaurants. And, there are links to recipes and information about the current fishing season. Some info about King salmon: the season is a little shorter than that of Sockeye since it ends in June rather than August, and Kings are higher in omega-3 fatty acids than any other type of salmon. That gives the fish a buttery richness and great flavor. I prefer to cook it just enough to leave the very middle a good, dark, reddish pink, and a great way to do that is by slow roasting. In the June issue of Bon Appetit, there was a dish that matched just how I wanted to cook this King salmon. Some big pieces of salmon were roasted at a low temperature in olive oil with herbs and cherry tomatoes. Since the fish cooks slowly this way, you can easily check it from time to time to see how it’s progressing. The salmon was served with a yogurt sauce with herbs and lemon zest. In the magazine, there was a couscous dish with tomatoes to go with the salmon, but I changed it a little. I used farro instead and added some fresh, local corn along with cherry tomatoes and herbs.

I used two big pieces of King salmon, and they were set in a roasting dish on a layer of herbs including basil, thyme, oregano, and chives. There was olive oil beneath the herbs, and more was drizzled over the salmon. The salmon was seasoned, and cherry tomatoes were added to the pan before it went into 325 degree F oven. Depending on the thickness of the fish and the desired doneness, it could take from 20 to 35 minutes to roast. Meanwhile, I simmered farro in water and sauteed kernals cut from a few ears of corn in melted butter. More cherry tomatoes were halved and tossed with chopped parsley, olive oil, za’atar, and salt. The farro was drained and then topped with the marinated tomatoes and sauteed corn, more olive oil was added, and the mix was tossed to combine. I cut servings of the roasted salmon and served them on mounds of farro topped with yogurt herb sauce.

I hope that top photo shows the texture of the salmon well enough. I’ve already called it buttery, and that’s the best word for it. With tomatoes and fresh corn, this meal says summer. I don’t have a good photo of how the leftovers were used, but I can highly recommend making panini with flaked pieces of roasted salmon, some arugula leaves, and lemon-caper-mayonnaise. Enjoy the wild salmon season while it’s here, and check back for more salmon dishes coming soon.

Salmon-related reading list:

Red Summer: The Danger and Madness of Commercial Salmon Fishing in Alaska
Four Fish: The Future of the Last Wild Food
For Cod and Country: Simple, Delicious, Sustainable Cooking

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