This Slow-Cooked Sheet Pan Salmon Is the Dinner of Our Dreams
Earlier this year, we named Douglass Williams a Food & Wine Best New Chef for his brilliant, joyous cooking at Mida, an Italian restaurant in Boston. Restaurant editor Khushbu Shah called him a "pasta wizard"—we fantasize about his crab carbonara daily—but Douglass brings his mastery of texture and flavor to everything he cooks. This December 5, at the virtual Food & Wine Classic at Home: Holiday Edition, Douglass will demonstrate how to make a super simple, supremely satisfying sheet-pan salmon, and we already know it's going to be one of our go-to recipes this winter.
He serves the slow-roasted salmon with a luscious parsnip-banana purée, adding a little heft and richness we're always craving in the colder weather. The salmon, which is rubbed down with butter and herbs, cooks for 7 minutes in a 300 degree oven before getting hit with the creamy parsnip sauce. (Don't forget to bring refrigerated salmon to room temperature before you begin!)
The dish's finishing touch? A hit of crushed potato chips. We think that's genius. (As Shah wrote in March, "Williams is a master of texture, almost at a molecular level.")
To get the recipe for chef Williams' slow-roasted salmon with banana-parsley purée, tune into the Food & Wine Classic at Home: Holiday Edition on Saturday, December 5, at 5:00 p.m. The event will feature cooking demos and interactive wine tastings with our favorite food and drink experts.
Hosted again by Food & Wine Culinary Director-at-Large Justin Chapple, the Classic at Home will include a tasting of sparkling wines for the holidays with our Executive Wine Editor Ray Isle and a seminar on cozy winter reds with Leslie Sbrocco. We'll also have festive cooking demos from chefs Kwame Onwuachi and Brooke Williamson, too, plus entertaining tips from Jesse Tyler Ferguson, Food & Wine Editor-in-Chief Hunter Lewis, Alexander Smalls, Drew and Linda Scott, and more.
To join along in the interactive wine tastings, you can purchase the wines ahead of time here.