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Alaskan Salmon with Herbed Ricotta and Oregon Pinot Noir

Slow Roasted Wild Alaskan Salmon with Herbed Ricotta

Slow Roasted Wild Alaskan Salmon with Herbed Ricotta paired and Oregon Pinot Noir

Course Sauce, Seafood
Cuisine American
Keyword Salmon with Herbed Ricotta
Author Adapted from "Food & Wine" magazine

Ingredients

Herbed Ricotta Sauce

  • 1 lb. fresh ricotta
  • 1 teaspoon lemon zest
  • 4 tablespoons fresh lemon juice
  • 1 large garlic clove, finely minced
  • 3 tablespoons extra virgin olive oil
  • 1 cup mixed fresh herbs: chives, parsley, mint, and tarragon, finely chopped
  • kosher salt and freshly ground black pepper

Slow Roasted Wild Alaskan Salmon

  • 1-1/2 lb. wild Alaskan salmon fillet
  • 3 tablespoons extra virgin olive oil
  • kosher salt & freshly ground black pepper

Instructions

Herbed Ricotta Sauce

  1. In a food processor, puree the ricotta, lemon zest, lemon juice, garlic, and olive oil until smooth in texture. (Do not over puree, I used the pulse on/off button).

  2. Transfer mixture to a medium bowl and stir in the herbs, salt, and pepper.

Slow Roasted Wild Alaskan Salmon

  1. Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.

  2. Place the salmon on the lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 15-20 minutes or until flesh flakes when poked with a fork.