Irish organic salmon slowly roasted - WFSB 3 Connecticut

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Irish organic salmon slowly roasted

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 You can get salmon at Gulf Shrimp in Plantsville or at The West Street Grill located at 43 West Street in Litchfield.  Don't forget to check them out online.

Irish Organic Salmon Slowly Roasted

4 Filets of Salmon 5-6oz each

(Boneless and skinless)

2 Tablespoons of extra virgin olive oil

Pinch of sea salt

Freshly ground white pepper

Half cup of chives in Half inch batons, 2 Tablespoons freshly grated fresh horseradish

Serve the salmon with boiled new potatoes and warm pickled beets

Preheat the oven to 250 degrees

Season both sides of the salmon with salt and pepper. Drizzle ½ tablespoon of extra virgin olive oil, over each of two large plates. Lay two filets on each plate. Drizzle the filets with the remaining extra virgin olive oil and gently rub into the salmon. Season with sea salt and freshly ground white pepper. Wrap each of the plates in heavy plastic wrap creating a tight seal. Place on the middle rack in the oven and cook for ten to twelve minutes, for a gently cooked salmon that looks rare but is cooked thru and is moist and flaky. The color will not change very much but the salmon will be barely cooked and remain silky soft, with a rich full flavor. The salmon remains a beautiful pink giving the impression it is still very rare.

To Serve

Place a salmon filet on each of four warm plates. Sprinkle with chives and place a mound of freshly ground horseradish by the salmon. Place some new boiled potatoes drizzled with a little extra virgin olive oil, sea salt and freshly ground white pepper on the plate. Place some warm pickled beets on a side plate for each serving.

A little history of Plate cooked salmon

This technique was developed in Germany in the 1990’s.

This is more of a walk through story than a recipe. Living in Kenmare County Kerry Ireland as a boy was a delight to the eye. Wild salmon used to be so plentiful but today it is a protected and endangered wild fish. These were the days, that, according to my sister Bernadette where “When fish were fish”. After lunch, in the afternoon the main stove in my mother’s kitchen would be turned down to low and the temperature of the range would drop to somewhere between 175 degrees Fahrenheit and 250 degrees. My mother Margaret O’Shea, who was a terrific cook, who relied on sensational, local and home grown products. She used the oven in the evening as the sun swung around still blazing bright in the sky on a gorgeous summer’s day. The men would still be out on the farm fields taking in the hay, sipping “Tay”.  The cooled down oven was perfect for cooking whole sides of salmon without melting down the kitchen. Wild salmon was available then from the local poachers who showed up in the yard near dusk, this would be close to midnight making it difficult for us children to see them and not spread word of who they were. Some of the salmon they brought were as large as 25 to 30 pounds, mostly from the very near by Blackwater River which flowed right into Kenmare Bay. Always a good spot for wild salmon with deep dark pools and a very strong steady flow of clean fresh water from the mountain tops.  The area fisherman kept a good eye on this place awaiting the arrival of the jumping fish, the wild Atlantic salmon on their return trip home to spawn. Fortunately many fish escaped these men.  Everyone in the parish would check daily for story’s that would circle around with the news of the first salmon taken in. By the second or third day the shore line areas where the salmon arrived would be very active with the hope that someone else would land another whale sized salmon. Funny I was rarely around if ever for that first glimpse of such a catch. Still it never stopped us for enjoying salmon for the whole season and the freezer (Large enough for a good sized corpse or two) outside in the “Fridge House” would be well stocked for the winter. Here is a version of my mother’s incredible salmon dish updated to a healthy rendition.

Helpful Hints

Use Irish Kerry gold unsalted butter instead of extra virgin olive oil for more of an old world Irish flavor.

Ask for great Irish cheeses in your local stores and markets.

Serving generous tumblers of fine Irish whiskey is NEVER a bad thing!  Fortunately, more brands of Irish whiskey are being introduced into America annually.  Irish whiskey sales in the U.S. are making a remarkable recovery and may surpass Scotch whiskey in the near future.  The more things change the more they stay the same.

Irish Organic Salmon is available to purchase from

Gulf Shrimp (This Irish Organic Salmon from the Atlantic Coast of Ireland is EU Certified Organic)

240 Atwater Street. Plantsville, CT 06479     (860-628-8399)