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Slow Roasted Salmon with Niçoise Salsa

Autumn 2008
200805026.jpg
food and drink

BY: Lucy Waverman

Roasting salmon at a low temperature gives a succulent salmon with a different texture than high roasting. It is softer and more elegant. If you want to use 6-oz (175-g) fillets, cut the cooking time by 5 to 10 minutes. This dish is equally good hot or cold.

Marinade
2 tsp (10 mL) herbes de Provençe
¼ cup (50 mL) olive oil
2 tbsp (25 mL) chopped oil-packed sun-dried tomatoes
1 tbsp (15 mL) Dijon mustard
½ tsp (2 mL) chili flakes
Salt to taste

Salmon
One 2 lb (1 kg) side of salmon
Salt to taste

1. Combine herbes de Provençe, olive oil, sun-dried tomatoes, mustard and chili flakes in a mini-chop. Process until combined. Mixture should have a chunky texture.

2. Preheat oven to 275ºF (140ºC).

3. Place salmon in an oiled metal baking dish. Spread marinade over salmon and season with salt. Bake, uncovered, for 35 minutes or until white juices appear and salmon is just cooked through. Serve with Niçoise Sauce (recipe follows).

Serves 6


Niçoise Salsa

A lemony mayonnaise-based herb sauce with the addition of anchovy fillets for texture. This makes a good salad dressing for firmer vegetables. It will keep for 3 days.

½ cup (125 mL) mayonnaise
1 tbsp (15 mL) chopped anchovies
2 tbsp (25 mL) chopped sun-dried tomatoes
2 tbsp (25 mL) chopped parsley
2 tbsp (25 mL) chopped chives
1 tbsp (15 mL) lemon juice
½ tsp (2 mL) chopped garlic
2 tbsp (25 mL) olive oil
Freshly ground pepper to taste

1. Combine mayonnaise, anchovies, sun-dried tomatoes, parsley, chives, lemon and garlic. Whisk in olive oil and add pepper to taste.

Makes ¾ cup (175 mL) sauce

What to Serve

LCBO#:394536
$2.60  
200805026.jpg
food and drink

Slow Roasted Salmon with Niçoise Salsa

Autumn 2008

BY: Lucy Waverman

Roasting salmon at a low temperature gives a succulent salmon with a different texture than high roasting. It is softer and more elegant. If you want to use 6-oz (175-g) fillets, cut the cooking time by 5 to 10 minutes. This dish is equally good hot or cold.

Marinade
2 tsp (10 mL) herbes de Provençe
¼ cup (50 mL) olive oil
2 tbsp (25 mL) chopped oil-packed sun-dried tomatoes
1 tbsp (15 mL) Dijon mustard
½ tsp (2 mL) chili flakes
Salt to taste

Salmon
One 2 lb (1 kg) side of salmon
Salt to taste

1. Combine herbes de Provençe, olive oil, sun-dried tomatoes, mustard and chili flakes in a mini-chop. Process until combined. Mixture should have a chunky texture.

2. Preheat oven to 275ºF (140ºC).

3. Place salmon in an oiled metal baking dish. Spread marinade over salmon and season with salt. Bake, uncovered, for 35 minutes or until white juices appear and salmon is just cooked through. Serve with Niçoise Sauce (recipe follows).

Serves 6


Niçoise Salsa

A lemony mayonnaise-based herb sauce with the addition of anchovy fillets for texture. This makes a good salad dressing for firmer vegetables. It will keep for 3 days.

½ cup (125 mL) mayonnaise
1 tbsp (15 mL) chopped anchovies
2 tbsp (25 mL) chopped sun-dried tomatoes
2 tbsp (25 mL) chopped parsley
2 tbsp (25 mL) chopped chives
1 tbsp (15 mL) lemon juice
½ tsp (2 mL) chopped garlic
2 tbsp (25 mL) olive oil
Freshly ground pepper to taste

1. Combine mayonnaise, anchovies, sun-dried tomatoes, parsley, chives, lemon and garlic. Whisk in olive oil and add pepper to taste.

Makes ¾ cup (175 mL) sauce

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