Slow-Roasted Salmon a la Brisket Recipe - Los Angeles Times
Salmon is slow-roasted in a wine-spiked ketchup glaze for a flavorful main dish that's reminiscent of BBQ brisket in this easy recipe.
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Cooking tools:
- Baking dish
- Oven
- Saucepan
- Stove
- Instant-read thermometer
- Spoon
- Measuring spoon
- Chef's knife
- Cutting board
- Pastry brush
- Whisk
- Aluminum foil
Ingredients
- 1 skinless side of salmon (2 to 2 1/2 pounds)
- Olive oil
- Kosher salt
- freshly ground black pepper
- 3/4 cup ketchup
- 1/3 cup red wine, such as pinto noir or cabernet sauvignon
- 2 tablespoons Worcestershire sauce
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 4 sprigs thyme, stems removed (about 1 tablespoon leaves)
- 4 fresh or dried bay leaves
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