Slow-Roasted King Salmon with Creamed Cucumbers

Serve with Schramsberg Reserve
Serves 6


  • 2 tablespoons unsalted butter
  • 1 2-inch piece fresh ginger, peeled and minced
  • 1 large shallot, peeled and sliced
  • 2 English cucumbers, peeled, halved lengthwise and sliced ¼-inch thick
  • salt and freshly ground white pepper
  • 2 1/2 pounds king salmon fillet, skinned, pin bones removed
  • 1/2 cup chardonnay
  • 1 lemon
  • 1/2 cup crème fraîche
  • 1 tablespoon minced chives.


  • Preheat oven to 200 degrees.
  • Melt butter over low heat in a skillet.
  • Add ginger and shallot and saute briefly, until softened.
  • Add cucumbers, season with salt and pepper and saute until almost translucent.
  • Spread in a baking dish large enough to hold salmon. Do not wash skillet.
  • Place salmon on cucumbers.
  • Pour chardonnay around salmon. Season with salt and pepper and sprinkle with juice of half the lemon.
  • Cover with a sheet of parchment or wax paper.
  • Place in oven and cook 45 minutes for medium rare, 50 to 55 minutes for more well- cooked. Because fish is slow-roasted , it will remain quite red in center.
  • Transfer salmon to a large platter with a rim.
  • Transfer cucumber mixture to skillet and cook down for 5 minutes.
  • Stir in crème fraîche and cook until sauce is consistency of heavy cream. Season with salt, pepper and remaining lemon juice.
  • Pour mixture around fish. Sprinkle fish with chives and serve.

Allow 1 hour 15 minutes to prepare.


Submitted by Florence Fabricant June 28, 2006

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