Recipe: Slow-Roasted Salmon With Beets, Cucumber

1-pound piece of boneless, skinless salmon, preferably wild, cut into 2 even pieces

Kosher salt

? cup extra-virgin olive oil; more for drizzling

1 small shallot, finely diced

1 tablespoon Champagne vinegar; more as needed

1 teaspoon prepared horseradish; more as needed

Freshly ground black pepper

? cup creme fraiche

1 tablespoon minced fresh chives

1 tablespoon chopped fresh tarragon

4 handfuls arugula (about 4 ounces total), washed and dried

1 small to medium cucumber, peeled if necessary, and cut at an angle into ¼-inch thick slices to yield about 1 cup

4 medium beets, roasted, peeled, and cut into coins

1. Position rack in the center of the oven and heat the oven to 250 degrees.

2. Season the salmon with salt, and drizzle with olive oil. Place on a baking sheet. Roast the salmon until it's opaque on the outside and pinkish in the center, 15 to 20 minutes, depending on the thickness of the fish. To peek inside, use a small, sharp knife and make a small incision in the middle of the fillet. (Remember that it will continue cooking after it comes out of the oven, so do so when it is still a tad pink in the center.) Remove from the oven, and let cool to room temperature.

3. To make the vinaigrette, combine the shallot, vinegar, horseradish, a pinch of salt, and a few twists of black pepper in a small bowl. Let sit for 5 to 10 minutes. Whisk in the ¼ cup olive oil, crème fraiche, chives, and tarragon. Thin as necessary with cool water so that it will drizzle nicely. Taste and adjust the vinaigrette with more salt or horseradish if necessary. Set aside.

4. Just before serving, put the arugula and cucumber in a large work bowl, and season with salt. Drizzle olive oil (about 1½ tablespoons) over the greens, and gently toss to coat very lightly. Taste and add more salt if necessary. With a delicate hand, transfer the salad to a platter or individual serving plates, evenly distributing any cucumber that may have fallen to the bottom of the bowl. Using your hands, gently break the salmon into large flakes. Tuck the salmon and beets here and there. Drizzle the vinaigrette on and around the salad, focusing on the salmon and beets. Pass any remaining vinaigrette at the table. Serve immediately.

Adapted from Salad for Dinner by Tasha De Serio (Taunton Press, 2012)