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Cold Roasted Salmon

Makes: 6 servings
Prep 30 mins Chill 4 hrs to 24 hrs Bake 475°F 15 mins
Cold Roasted Salmon
  •  Olive oil
  • 6 6  ounces  center-cut salmon fillets, skinned
  • 2  tablespoons  peppercorn or tarragon mustard
  • 6  slices  bacon, crisp-cooked, drained, and coarsely crumbled
  • 3  ounces  goat cheese (chevre), crumbled
  •  Snipped fresh chives (optional)

1. Preheat oven to 475F. Lightly oil a 15x10x1-inch baking pan with olive oil. Arrange salmon fillets in prepared pan. Turn under any thin portions of fillets to make uniform thickness. Spread mustard over tops of fillets.

2. Roast in the preheated oven for 15 to 18 minutes or until fish flakes easily when tested with a fork. Transfer to plate; cover and chill for at least 4 hours or up to 24 hours.

3. To serve, arrange salmon on a serving dish. Sprinkle salmon with bacon, goat cheese, and, if desired, chives. Makes 6 servings.

From the Test KitchenRoasted Salmon Sandwiches:
  • Prepare as above, except divide salmon among 6 French rolls that have been spread with mayonnaise and mustard. Top with bacon, goat cheese, and chives. Makes 6 servings.
Nutrition Facts (Cold Roasted Salmon)
  • Servings Per Recipe 6,
  • cal. (kcal) 407,
  • Fat, total (g) 26,
  • chol. (mg) 118,
  • sat. fat (g) 8,
  • carb. (g) 1,
  • pro. (g) 40,
  • sodium (mg) 387,
  • Potassium (mg) 680,
  • calcium (mg) 71,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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