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Slow-Roasted Salmon with Raspberry-Basil Salsa #Sponsored

  This is a sponsored post written by me on behalf of The Quail & Olive.
Complimentary product was provided for this post and this page may contain affiliate links.
However, all opinions expressed here are my own.

When Anni at The Quail & Olive*asked if I wanted to play with the Raspberry Basil Vinegar to create a recipe, I couldn't say 'yes' fast enough. I love a challenge and I really love supporting and highlighting local businesses. So I went to her shop, picked up a bottle, and starting thinking about possible combinations on the drive home.


My tendency is to lean savory, so the first thing that popped into my head was salmon. I love the color combination of pink and red, so I decided to slow roast some salmon and top it with a fresh raspberry-basil salsa. And because fennel pollen, in my mind, is the equivalent of culinary fairy dust, I sprinkled that on top of the fish. Anni carries the Wine Forest brand fennel pollen in the pantry section of her shop and it is fabulous!

I will be thinking about how to use the vinegar in a dessert. So, stay tuned for that!

Ingredients serves 6

Roasted Salmon
  • 2 medium red onions, peeled and thinly sliced
  • 2 medium blood or navel oranges, peeled and sliced
  • 6 to 8 fresh basil leaves plus more for garnish
  • 2 pounds salmon fillets, prefer wild-caught and skin-on
  • 1/2 cup olive oil (I used the Arbequina Olive Oil from The Quail & Olive)
  • 1/2 cup Raspberry Basil Vinegar (from The Quail & Olive) 
  • freshly ground salt
  • freshly ground pepper
  • fennel pollen
  • Also needed: baking sheet

Raspberry-Basil Salsa 

  • 1/2 cup red onions, peeled and thinly sliced (I used a mandolin slicer)
  • 3 Tablespoons Raspberry Basil Vinegar (from The Quail & Olive) 
  • 4 Tablespoons chopped fresh basil
  • 5 Tablespoons olive oil (I used the Basil Olive Oil from The Quail & Olive)
  • freshly ground salt
  • freshly ground pepper
  • 1/3 cup fresh raspberries, halved
  • 1/3 cup blood orange pieces, roughly chopped to the same size as the raspberry halves


Procedure

Raspberry-Basil Salsa 
In a small mixing bowl, combine the onions and vinegar and let stand for 10 to 15 minutes to macerate and soften. Stir in the herbs and olive oil. Add a few grinds of salt and pepper. Just before serving, fold in the raspberries and blood orange. Taste and adjust seasonings, if needed.

Roasted Salmon
Preheat the oven to 250 degrees Fahrenheit and position an oven rack in the center.

Scatter sliced red onions and blood oranges over the baking sheet and place the salmon fillets on top. Sprinkle each piece liberally with salt and pepper. Sprinkle fennel pollen over the top of each piece as well. Nestle fresh basil leaves between the fish and drizzle with olive oil and vinegar.

Place the sheet in the oven and roast for 40 to 45 minutes, depending on the thickness of your fish. The salmon is done when it begins to flake at the thickest part. You can use a spoon to scrape off any of the white proteins that have coagulated on the top during baking.

Transfer salmon to a serving platter. Spoon raspberry-basil salsa over the top. Sprinkle with more salt and pepper, if desired. Garnish with fresh basil leaves and serve immediately.


I served this with some Crème Fraîche mashed potatoes and seared radicchio for an early Valentines' dinner.

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*Disclosure: I receive compensation in the form of complimentary products for recipe development 
and generating social media traction. All opinions are my own.

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