Slow-roasted salmon, tomatoes, and burrata.
One meal should feel like the reason you went shopping. In July, it's wild salmon cooked so gently it turns silky, next to the best tomatoes of the year — the one cooking lesson this month is built around.
Use
- 1½ lbs wild salmon, in one piece
- 3 ripe tomatoes
- 1 ball burrata
- Basil
- Tomato herb vinaigrette
- Olive oil
- Flaky salt and black pepper
- Toasted sourdough
Everything here is on the shopping list. Wild Pacific salmon — king, sockeye, or coho — is in season through summer. Farmed works with the same timing. What's left is tomorrow's tomato plate.
Do
Heat the oven to 275°F. Set the salmon on an oiled sheet pan, rub it with olive oil, and salt it. Roast for 18 to 25 minutes, depending on thickness, until it flakes when pressed and a few white beads appear at the edges — it will look barely done, and that's right. While it roasts, slice the tomatoes thick, salt them, and set the burrata beside them. Spoon the vinaigrette over the tomatoes, tear basil over everything, and add black pepper. Break the salmon into large pieces at the table. Sourdough for dragging through what's left on the plate.