If you want a centerpiece dish that commands your dinner guests’ attention, try a whole roasted fillet of salmon.
With a whole fillet (ours was a whopping 3 pounds), you must take care not to overcook it or that stellar presentation will fast be forgotten.
Start out roasting it at a high temperature, then lower it and roast until the internal temperature reaches 125 degrees in the thickest part.
When you remove it from the oven, be sure to let it rest before slicing. It will continue to cook and the internal temperature will increase to 130 or more degrees.
And make sure you have a baking sheet or dish big enough to hold the long fillet. Ask the fishmonger to cut the piece for your needs.
When roasting salmon, I prefer to keep the skin on because it protects the delicate flesh. You can remove the skin just before serving.
A trick I learned recently from The America’s Test Kitchen Cooking School Cookbook (American’s Test Kitchen, $45) is to “score the skin to keep it from buckling,” which also protects it from burning.
Treat this salmon simply: Avoid overpowering seasonings. Today’s recipe is paired with a creamy risotto with leeks and baby kale.
For the best risotto, don’t rinse the rice before using because you need the starchiness. Always use warm broth. And cook the risotto over medium heat. If the heat is too high, the broth will evaporate too quickly and the rice won’t absorb enough. If it’s too low, the risotto will be soggy.