From the galley:

Slow baked coho salmon

with French herb salsa

Adapted from Once Upon A Chef

Slow roasting salmon has been a revolutionary experience for us. It takes all the stress out of cooking fish! No more disappointingly dried out portions due to over cooking.

This cooking technique is straightforward, foolproof, and can be used in any nearly any salmon recipe in place of a "hot and fast" baking method.

We also love this technique for cooking on a hot day. Low oven temperature keeps the kitchen climate bearable, and feel free to let the salmon cool to room temperature before serving. The French herb salsa is refreshing, and compliments a tender, slow roasted salmon portion.

Prep Time: 30 minutes Cook Time: 30 minutes Servings: 4

Ingredients:

For the salmon:

Four 8oz portions of coho salmon, thawed, with skin and pin bones removed (optional)
1 tbsp extra virgin olive oil
3/4 tsp kosher salt
- Note: When slow baking salmon, the proteins break down so gently that the skin does not break away from the flesh as easily as usual. We don't mind digging in to pull the skin off these delicious morsels of salmon, but the more skin-squeamish folks may want to remove the skin before baking. Here's a great video on skin removal. Skip ahead to 3:00 for skin removal from portions!

For the French herb salsa:

One medium shallot, finely diced
3 tbsp white wine vinegar
The following fresh herbs, all very finely chopped. The exact herb composition doesn't matter, just snag what looks good at the farmers market! Our friends at Purple Sage Farms always have a great selection.
- 2 tbsp Italian parsley
- 1 tbsp chervil
- 1 tbsp chives
- 1 tbsp basil
- 1 tsp tarragon
5 tbsp extra virgin olive oil
1/4 tsp kosher salt
Freshly ground black pepper

Directions:

Preheat oven to 225 degrees F
Rub fillet with olive oil and kosher salt, place on baking sheet.
Bake on center rack until fish flakes easily, about 30 minutes. *
While the fish is baking...
1. In a small bowl, combine the shallots + vinegar and allow to marinate for 15 minutes.
2. In a separate small bowl, combine herbs, olive oil, salt, and a few grinds of fresh black pepper.
Just before serving: Using a slotted spoon, add the shallots (but not the vinegar) to the herb and oil mixture. Add a small amount of vinegar to the herb + oil + shallot mixture, to taste. Perhaps just a tablespoon or so.
Spoon the herb salsa over your cooked salmon, and enjoy!

* tip: Since the potions are breaking down so slowly, your cooked fish may still look slightly raw. A meat thermometer is a great way to gauge "doneness". We cook this dish until a thermometer inserted at the thickest part of the portion reads 125 degrees.

SALMON POKÉ

2024 pre-orders are closed

The pickup schedule can be found here! In the meantime, come visit us every Saturday at the Boise Farmers Market, or come shop our pop up sales alongside pre-order pickups!

From the galley:

Slow baked coho salmon

with French herb salsa

Adapted from Once Upon A Chef

Slow roasting salmon has been a revolutionary experience for us. It takes all the stress out of cooking fish! No more disappointingly dried out portions due to over cooking.

This cooking technique is straightforward, foolproof, and can be used in any nearly any salmon recipe in place of a "hot and fast" baking method.

We also love this technique for cooking on a hot day. Low oven temperature keeps the kitchen climate bearable, and feel free to let the salmon cool to room temperature before serving. The French herb salsa is refreshing, and compliments a tender, slow roasted salmon portion.

Prep Time: 30 minutes Cook Time: 30 minutes Servings: 4

Ingredients:

For the salmon:

Four 8oz portions of coho salmon, thawed, with skin and pin bones removed (optional)

1 tbsp extra virgin olive oil

3/4 tsp kosher salt

For the French herb salsa:

One medium shallot, finely diced

3 tbsp white wine vinegar

The following fresh herbs, all very finely chopped. The exact herb composition doesn't matter, just snag what looks good at the farmers market! Our friends at Purple Sage Farms always have a great selection.

2 tbsp Italian parsley

1 tbsp chervil

1 tbsp chives

1 tbsp basil

1 tsp tarragon

5 tbsp extra virgin olive oil

1/4 tsp kosher salt

Freshly ground black pepper

Directions:

Preheat oven to 225 degrees F

Rub fillet with olive oil and kosher salt, place on baking sheet.

Bake on center rack until fish flakes easily, about 30 minutes. *

While the fish is baking...

In a small bowl, combine the shallots + vinegar and allow to marinate for 15 minutes.

In a separate small bowl, combine herbs, olive oil, salt, and a few grinds of fresh black pepper.

Just before serving: Using a slotted spoon, add the shallots (but not the vinegar) to the herb and oil mixture. Add a small amount of vinegar to the herb + oil + shallot mixture, to taste. Perhaps just a tablespoon or so.

Spoon the herb salsa over your cooked salmon, and enjoy!

* tip: Since the potions are breaking down so slowly, your cooked fish may still look slightly raw. A meat thermometer is a great way to gauge "doneness". We cook this dish until a thermometer inserted at the thickest part of the portion reads 125 degrees.

Subscribe to our newsletter • Don’t miss out!

2024 pre-orders are closed

The pickup schedule can be found here! In the meantime, come visit us every Saturday at the Boise Farmers Market, or come shop our pop up sales alongside pre-order pickups!

From the galley:

Slow baked coho salmon

with French herb salsa

Adapted from Once Upon A Chef

Slow roasting salmon has been a revolutionary experience for us. It takes all the stress out of cooking fish! No more disappointingly dried out portions due to over cooking.

​

This cooking technique is straightforward, foolproof, and can be used in any nearly any salmon recipe in place of a "hot and fast" baking method.

We also love this technique for cooking on a hot day. Low oven temperature keeps the kitchen climate bearable, and feel free to let the salmon cool to room temperature before serving. The French herb salsa is refreshing, and compliments a tender, slow roasted salmon portion.

Prep Time: 30 minutes Cook Time: 30 minutes Servings: 4

Ingredients:

​For the salmon:

Four 8oz portions of coho salmon, thawed, with skin and pin bones removed (optional)

1 tbsp extra virgin olive oil

3/4 tsp kosher salt

​

For the French herb salsa:

One medium shallot, finely diced

3 tbsp white wine vinegar

The following fresh herbs, all very finely chopped. The exact herb composition doesn't matter, just snag what looks good at the farmers market! Our friends at Purple Sage Farms always have a great selection.

2 tbsp Italian parsley

1 tbsp chervil

1 tbsp chives

1 tbsp basil

1 tsp tarragon

5 tbsp extra virgin olive oil

1/4 tsp kosher salt

Freshly ground black pepper

Directions:

Preheat oven to 225 degrees F

Rub fillet with olive oil and kosher salt, place on baking sheet.

Bake on center rack until fish flakes easily, about 30 minutes. ​​*

While the fish is baking...

In a small bowl, combine the shallots + vinegar and allow to marinate for 15 minutes.​

In a separate small bowl, combine herbs, olive oil, salt, and a few grinds of fresh black pepper.

Just before serving: Using a slotted spoon, add the shallots (but not the vinegar) to the herb and oil mixture. Add a small amount of vinegar to the herb + oil + shallot mixture, to taste. Perhaps just a tablespoon or so.

Spoon the herb salsa over your cooked salmon, and enjoy!

​

​* tip: Since the potions are breaking down so slowly, your cooked fish may still look slightly raw. A meat thermometer is a great way to gauge "doneness". We cook this dish until a thermometer inserted at the thickest part of the portion reads 125 degrees.

Subscribe to our newsletter • Don’t miss out!

For the salmon:

Bake on center rack until fish flakes easily, about 30 minutes. *

In a small bowl, combine the shallots + vinegar and allow to marinate for 15 minutes.

* tip: Since the potions are breaking down so slowly, your cooked fish may still look slightly raw. A meat thermometer is a great way to gauge "doneness". We cook this dish until a thermometer inserted at the thickest part of the portion reads 125 degrees.