Bite o’ Salmon with Nicole Young
Upper West Side correspondent Nicole Young returns with fish wisdom.
When I was a little girl in San Diego, adults would occasionally exclaim, “It’s hot enough to fry an egg on the sidewalk!” About that same time, I heard (a suburban legend?) that it’s possible to cook foil-wrapped meat by strapping it to your automobile radiator and driving a considerable distance. Both these ideas are still intriguing.
Since I left my car in San Francisco, that concept won’t be tested anytime soon, but there is no reason not to attempt a sunny side upper on the filthy hot Manhattan pavement….
For a summer meal that’s closer to home, slow-roasted salmon is tasty and efficient. A lowly 200-degree oven gets the job done with very little collateral damage to the climate inside your kitchen.
Slow-Roasted Salmon
Preheat oven to 200 degrees.
Put a pan of water on one of the oven shelves to generate humidity.
Rub olive oil onto both sides of a large salmon fillet or steaks and place on a baking pan.
Generously season with sea salt and freshly ground pepper.
Bake uncovered for one hour.
Serve at any temperature, with lemon wedges.
