Slow-Roasted Salmon with Vanilla Brown Butter and Sage
This recipe is a great option for easy entertaining—it’s full of flavor and cooks quickly, and only needs a handful of additional ingredients make a complete dish—butter, lemon, sage, and a touch of- vanilla paste. That’s right, Simply Organic Vanilla Bean Paste is amazing as a subtle back note that really amplifies the flavor of the fish and melds so beautifully with the brown butter and sage. Slow-roasting in the oven is easy and avoids any stovetop splatter or smells—it renders the fish super tender and moist and is also a very forgiving way to prepare it—with slow-roasting, the risk of overcooking is low. This recipe is so easy that it’s perfect for a quick weeknight family meals but is definitely impressive enough for company—add a dollop of caviar to create an even more elegant party-ready main course.
Serves 4
INGREDIENTS
1 skin-on salmon fillet (approximately 1 ½ lbs.)
6 tbsp unsalted butter
1 tsp Simply Organic Madagascar Vanilla Bean Paste
12 sage leaves, divided
1 oz sturgeon caviar (optional)
1 lemon, zested
¼ cup olive oil
Kosher salt, freshly ground black pepper
Flaky sea salt, for finishing
METHOD
Preheat oven to 250F and arrange rack in center of oven.
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.
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.
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.
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.