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Slow-Roasted Salmon

This dish is so delicious and so easy, it can be made for company with no fear as to "will it be good." Serve with new potato salad with fresh dill and sour cream, tomato salad and sourdough bread. Drink sauvignon blanc and serve lemon tartlets for dessert.

8 1/2-pound salmon fillets with skin, at room temperature
Extra virgin olive oil
1 cup finely minced fresh chives
Salt and freshly ground pepper to taste
Sage sprigs for garnish

Preheat the oven to 250 degrees. Lightly brush the flesh side of the salmon fillets with olive oil. Completely cover the fillets with the chives and gently press into the flesh. Season with salt and white pepper.

Place the fillets skin side down on a nonstick or lightly oiled, foil-lined cookie sheet. Roast for exactly 17 minutes. Place the fillets in a serving dish. Serve at room temperature, garnished with sage sprigs. Serves 8.

"The Best American Recipes 2000"

Thursday, November 02, 2000

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