minimalist's roasted salmon

was searching for a last-minute, new way to cook salmon and this was an amazingly delicious surprise.

butter roasted salmon
makes 8 servings

4 tbsp (1/2 stick) butter
4 tsp minced herbs (dill, thyme, ??)
1 1/2 - 2 lbs salmon fillet
salt, to taste
lemon wedges

Preheat the oven to 475 degrees. Place the butter and half the herb in a roasting pan just large enough to fit the salmon and place it in the oven. Heat about 3-5 minutes, until the butter melts and the herb begins to sizzle.

Add the salmon to the pan, skin side up. Roast 4 minutes. Remove from the oven. Sprinkle with salt and pepper and turn the fillet over. Sprinkle with salt and pepper again.

Roast 3 to 5 minutes more, depending on the thickness of the fillet and the degree of doneness you prefer. Cut into serving portions, spoon a little of the butter over each and garnish with the remaining herb. Sprinkle lemon wedges over the fillet and serve.

herb-butter roasted turkey

my turkey recipe for the last three years now, and it never disappoints! i should mention the original recipe was created by Tom Colicchio, a great chef of solidly good food!

herb-butter roasted turkey
makes 10 servings

1 cup (2 sticks) butter, room temperature
2 tsp minced fresh thyme
2 tsp minced fresh rosemary
2 tsp minced fresh sage
15 fresh sprigs thyme (optional)
5 fresh sprigs rosemary (optional)
5 fresh sprigs sage (optional)
1 10-12 lb turkey, thawed
4 cups chicken broth, divided
cooking twine

Herb Butter
Mix 1/2 cup butter and all minced herbs in small bowl; season herb butter with salt and pepper.

Preparing the Turkey
Set rack at lowest position in oven and preheat to 425°F. Rinse turkey inside and out; pat dry. Starting at neck end, slide hand between skin and breast meat to loosen skin. Rub 4 tablespoons herb butter over breast meat under skin. Place turkey on rack set in large roasting pan. Sprinkle main cavity generously with salt and pepper. Place 4 tablespoons plain butter and all fresh herb sprigs (I always mean to do this, but end up forgetting every year) in main cavity. Tuck wing tips under. Tie legs together loosely. Rub remaining herb butter over outside of turkey. Sprinkle turkey generously with salt and pepper. 

Cooking
Total Time = ~2 hours

• Preheat oven to 425 degrees F.
• Place turkey in oven and roast 20 minutes. 
• Reduce oven temperature to 350°F. Roast turkey for 30 minutes
• Pour 1 cup broth over and add 1 tablespoon plain butter to roasting pan. Roast turkey 30 minutes.
• Baste with pan juices, then pour 1 cup broth over and add 1 tablespoon butter to pan. Cover turkey loosely with foil. 
• Roast turkey until thermometer inserted into thickest part of thigh registers 175°F for about 1 hour longer*
  
  *Baste with pan juices and add 1 cup broth and 1 tablespoon butter to pan every 30 minutes=
  
• Transfer turkey to platter; let stand 30 minutes (internal temperature will rise 5 to 10 degrees). 

If desired, you can save the pan juice to make gravy.

**I usually do the first two steps the day before and then the morning of, all you have to do is pop the turkey in the oven and babysit it while you prep other side dishes.