Remember, the first Thanksgiving featured fish as well as fowl! And Salmon is very quick to cook, so you won't be slaving in a hot kitchen or worrying about over- or under-cooking a big, unwieldy bird.
Salmon would fit well with traditional side dishes such as a rice (mixed with wild rice), squash, peas, potatoes, asparagus, and all the usual suspects… including cranberries!
We adapted this recipe from one by an old colleague, New York Times food columnist Mark Bittman, bestselling author of How to Cook Everything and, closer to our hearts, Fish: The Complete Guide to Buying and Cooking.
Mark is a great cook, with a knack for devising dishes that are simple yet deeply satisfying.
Salmon Roasted with Herbs
4 tablespoons organic extra virgin olive oil
2 (24 oz each) whole wild Salmon fillets, skin on (scales removed) or off
Sea salt and organic black pepper to taste
1 teaspoon minced fresh tarragon
1 tablespoon chopped dill
2 tablespoon chopped fresh parsley leaves
- Preheat the oven to 475 F. Heat the oil in a medium roasting pan, either on top of the stove or in the oven as it preheats.
- Stir in the tarragon, dill, and half the parsley. Place the salmon in the pan, flesh side down, and put the pan in the oven. Roast about 5 minutes, then turn and roast 3‒4 minutes longer, until the salmon is just done (peek between the flakes with a thin-bladed knife). Remove Salmon from the oven when it is still a bit dark in the center. Let it sit, covered for a few minutes to cook in its own heat, then check it again.
- Sprinkle with salt and pepper, garnish, and serve immediately, with the pan juices spooned over, and garnished with the parsley.