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Slow-Roasted Salmon With Fresh Chile-Tomato Sauce

Time 45 minutes
Yields Serves 4 to 6
Slow-Roasted Salmon With Fresh Chile-Tomato Sauce
(Silvia Razgova / For The Times)
1

Heat the oven to 325 degrees. Place the salmon in a shallow baking dish that fits it with at least 1 inch around all sides. Rub the fillet on the top and bottom with some olive oil then season with salt and pepper.

2

In a blender, puree the ¼ cup olive oil with the red onion, garlic, tomatoes and chile. Season the sauce with salt and pepper, then pour it over the salmon to cover completely.

3

Bake until the salmon is opaque on the outside and an instant-read thermometer inserted into the thickest part of the fillet reads 120 degrees for medium doneness, 30 to 45 minutes depending on the thickness of the fillet (if you want your salmon just cooked through, take it to 130 degrees).

4

Remove the pan from the oven and let the salmon rest for 5 minutes. Sprinkle with parsley, if you like, and serve family-style, straight from the baking dish with the side of your choice.


Ben Mims is the cooking columnist for the Los Angeles Times. He has written three cookbooks and has worked as a food editor and recipe developer for several food media publications, such as Lucky Peach, Food & Wine, Saveur, Food Network and Buzzfeed/Tasty.
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