Slow-Roasted Salmon Tails with Herb-And-Mustard Seed Salad
The narrow tails are often overlooked at the fish counter because they are quite thin, which makes cooking them a bit tricky. Here, the tails remain intact, which results in evenly cooked meat that stays juicy because it’s cooked on the bone. Plus, the fin gets delightfully crispy.Note: Salmon fillets can also be used in place of salmon tails for this recipe.
Justin Chapple
May 2020
