About the Chef

Slow Roast Salmon

Chef Scott Conant nets a slow-roast wild salmon with a clam and mussel cucumber salad; low in carbs, high in taste.
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  Sea Bass Filet

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Related Links

• Official site of Scott Conant
• Alto Restaurant
• L'impero Restaurant

Recipe

Slow Roast Salmon Recipe

Ingredients

• 15 clams
• 15 mussels
• 1 tbsp. cucumber, diced
• 1/2 tsp. scallions
• 1 scallion, sliced thin
• 1 shallot, sliced thin
• Crushed red pepper
• Crushed juniper berries
• Salt, pepper
• 6 oz. olive oil
• 12 oz salmon
• 2 tbsp. extra virgin olive oil

Directions

1. Salmon
   Marinate salmon in olive oil. Add salt, pepper, crushed red pepper and juniper berries. Top w/ sliced scallion and half the shallot. Roast in low oven at 200, 14 ? 17 min, basting with olive oil each 5 minutes. Top salmon with olive oil.
2. Clam and Mussel Cucumber Salad
   Lightly blanch clams and mussels until open. Remove meat, reserve liquid. Mix all ingredients, including juice. Add salt, pepper.