Most of us don’t eat nearly enough fish; it’s good for you and a great way to eat “wiser” in the New Year.

I worked with a chef in Boston who slow-roasted all his fi sh because he discovered this process helped the fish stay nice and moist.



• 4 6 oz. salmon filets

• 1 tbsp canola oil

• Salt/pepper

Warm Potato Salad with Wilted Greens:

• 1 lb baby potato, par boiled/cut in half or quarters

• 1 tbsp canola oil

• Salt/pepper

• 1/4 cup diced green onion

• 2 cups greens (spring mix, spinach, arugula or mix)

• 1/3 cup salad dressing (vinaigrette based, Italian, Greek, sundried tomato. Your favorite.)


Slow Roasted Salmon

  1. Pre-heat oven to 250 degrees.
  2. Place filets on a parchment-lined baking sheet and drizzle with canola oil. Season the fi lets with salt and pepper, then crown with a teaspoon of butter for each filet.
  3. Place in oven and cook for 18-20 minutes for medium rare, or 25-30 minutes for medium well. Keep warm.

Warm Potato Salad with Wilted Greens

  1. In a large skillet, heat oil till hot, add the potatoes, and pan fry the potatoes till light golden brown, add the chopped green onion and the dressing and toss till well coated and hot, then add the greens and cook till just wilted.
  2. Serve with piece of slow roasted salmon.

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