Slow-Roasted Salmon with Vanilla Brown Butter and Sage

 

Slow-Roasted Salmon with Vanilla Brown Butter and Sage

By Peter Som

Serves: 4

Ingredients:

• 1 skin-on salmon fillet (approximately 1 ½ pounds)
• 6 tablespoons unsalted butter
• 1 teaspoon vanilla bean paste
• 12 sage leaves, divided
• 1 ounce sturgeon caviar (optional)
• 1 lemon, zested
• ¼ cup olive oil
• Kosher salt, freshly ground black pepper
• Flaky sea salt, for finishing

Instructions:

1. Preheat oven to 250 degrees and arrange rack in center of oven.
2. In a saucepan over medium heat add butter and 4 sage leaves and melt butter until foaming subsides and butter is a fragrant nutty golden brown --approximately 4-5 minutes. Remove from heat, remove sage leaves,  and--whisking constantly--add Simply Organic Vanilla Bean Paste and kosher salt and black pepper. Whisk until combined.
3. Place salmon fillet skin side down a roasting dish and season with salt and pepper. Pour brown butter mixture over salmon, use a spoon baste salmon liberally. Roast for 25-30 minutes or until thickest part of fillet registers 120F.
4. In the meantime, add olive oil to small skillet over medium high heat so that oil is 1/2” deep.  Add sage leaves and fry until crispy, approximately 10-12 seconds. Transfer to a paper towel lined plate.
5. To serve, spoon brown butter over salmon,  finish with lemon zest and flaky sea salt, and garnish with sage leaves. If using, top each serving with a small spoonful of caviar.