Roasted Salmon In 'Cazuela'

When Early Show resident chef Bobby Flay shared his recipe for slow-roasted salmon in The New York Times two weeks ago, readers went absolutely wild. He has received all kinds of praise.

So in celebration of a job well done, he decided to share his recipe for Slow-Roasted Salmon With Herb Vinaigrette with TV viewers Thursday.

For four alternate weeks in The New York Times, Flay has been the subject of the Wednesday "The Chef" column and featured in the "Dining In/Dining Out" section. His recipe for salmon has a Spanish twist.

Flay uses a cazuela, which is a terra cotta baking dish that can go directly in the oven, and then straight to the table when it's time to serve.

Since salmon is a fatty fish, slow roasting allows the fat from the fish to render itself. So essentially, the fish cooks in it's own fat.

The following is his recipe:

Slow-Roasted Salmon with Herb Vinaigrette
Serves: 2

Ingredients:
1 1/2 medium Idaho potatoes, peeled and sliced into 1/2-inch thick slices
Olive oil
Kosher salt and freshly ground black pepper
2 salmon fillets, 6 ounces each
2 tablespoons
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
1 small clove garlic, finely chopped
1/2 tsp finely chopped fresh rosemary
1/2 tsp finely chopped fresh sage
1/2 tsp finely chopped fresh thyme
1 tablespoon finely chopped fresh parsley
6 tablespoons olive oil

Method:

1. Preheat oven to 400 degrees F. Brush two 8-inch cazuelas with olive oil and arrange the potato slices in one layer in the bottom. Brush the potatoes with olive oil and season with salt and pepper to taste. Bake in the oven for 12-15 minutes. Remove potatoes and reduce the heat of the oven to 250 degrees.
2. Season the salmon with salt and pepper and place the fillets on top of the potatoes, skin-side up. Roast in the oven for 12 minutes.
3. While the salmon is roasting, whisk together the vinegar, mustard, garlic and herbs in a medium bowl. Slowly whisk in the olive oil until emulsified. Season with salt and pepper to taste.
4. Remove the salmon from the oven and immediately drizzle each fillet with the vinaigrette.