While Jamie’s Italy was the main inspiration for our meal, we did wander away from it for a few courses, namely fish and dessert. My roommate had just picked up a nice piece of salmon, and suggested that we incorporate it into the meal. We wanted something easy and flavorful and so we turned to Alice Water’s The Art of Simple Food. This recipe is hidden away as a variation to her “Baked Wild Salmon with Herb Butter.” And all I have to say, is if this kind of genius is hidden in the variations, I’m going to have to start paying more attention to variations. The slow roast technique cooks the salmon perfectly: it remains moist and tender without any rawness or fishiness. We can’t wait to try this again

Slow Roasted Wild Salmon with Herbs (from Art of Simple Food)

1 to 1 1/2 pounds wild salmon fillet with skin on
herbs (we used basil, oregano, and parsley)
olive oil
1 lemon
balsamic vinegar
salt and pepper to taste.

1. Preheat oven to 225 degrees Fahrenheit.
2. Oil a baking dish, and sprinkle the bottom with herbs.
3. Place salmon skin-side down on top of herbs. Sprinkle the salmon with salt and pepper.
4. Bake for 30 minutes until just set.
5. Make a lemon vinaigrette: combine juice of a lemon with a tablespoon of zest. Add a splash of balsamic vinegar and three times as much olive oil. Adjust to taste and add salt and pepper. (I didn’t measure while making vinaigrette and Alice Waters doesn’t give a precise recipe either, just taste frequently and you will be fine.
6. Serve fish at room temperature, topped with lemon vinaigrette.