Slow Roasted Salmon with Citrus Salsa Verde

I first tried this dish while I was an assistant at Conde Nast back in 2019. The employee cafeteria would select a few BA recipes a week to prepare, and this was one of them. I’ve never been a huge fan of salmon, but everyone in the office was raving about this dish so I figured I’d give it a try. It was PHENOMENAL. I licked the plate clean. I’ve since prepared it for myself, my friends and family multiple times over the years. When I began working as a private chef, this was my go to back pocket recipe and it still is. While I’ve altered the proportions slightly to accommodate my personal preferences (red onion! less heat! more garlic! more citrus! more herbs!), I cannot take credit for this genius. The original recipe comes from Bontanica Restaurant located in Los Angeles, California. The chef behind this recipe graciously shared it with BA to be published. I am forever indebted to the mastermind behind this genius concoction and here is why:

Half of the battle of preparing a special dinner for guests is nailing the presentation. We really do eat with our eyes first, and if your plating looks like sh*t people are going to notice. Serving a whole piece of salmon like this is not only visually stunning, it’s also fool proof. Slow roasting the salmon ensures even cooking throughout, and it yields a cleaner tasting fish compared to searing it hot and fast. PLUS, it won’t stink up your kitchen with fishy smells.