Slow-Roasted Salmon with Green Herb Oil and Beet-Horseradish Relish

This deconstructed, quick and simple stand-in for traditional gefilte fish with horseradish has all the familiar flavors but none of the heavy lifting of the original. It’s a fabulous splurge with wild salmon, but high-quality farm-raised salmon substitutes nicely.

Fresh salmon is cut into serving slices and very slowly roasted, emerging melt-in-the-mouth silky and perfectly cooked throughout. Keep this in your recipe files for an effortless first course or main dish throughout the