SLOW ROASTED SALMON AND POTATOES RECIPE
Tender, flakey slow-roasted salmon and potatoes. An easy dinner, flavored Mediterranean-style with fresh garlic, thyme, rosemary and a splash of lemon juice.
Provided by Suzy Karadsheh
Categories Dinner
Number Of Ingredients 7
Steps:
- If you're making the potatoes, start by heating the oven to 450 degrees F. If not, skip to step 5.
- Put the halved potatoes in a large mixing bowl. Season with kosher salt, black pepper, 1 teaspoon fresh thyme and 1 teaspoon dry rosemary. Add 2 teaspoons minced garlic and 2 tablespoons extra virgin olive oil. Toss to make sure the potatoes are well coated.
- Arrange the potatoes, cut side down, on a sheetpan or baking dish. Roast in the heated oven for about 25 minutes.
- Remove the potatoes from the oven and push the potatoes to one side of your pan to make room for the salmon.
- Turn the oven heat down to 250 degrees F. Wait for the heat to lower to this point.
- Brush the bottom of the sheet pan where you made room for the salmon with a bit of extra virgin olive oil. Season the salmon with kosher salt on both sides and put it in the pan next to the potatoes.
- Drizzle about 3 to 4 tablespoons extra virgin olive oil over the salmon fillet. Spread the remaining fresh garlic on top (I use the back of a spoon to spread the garlic evenly all over the fish fillet). Sprinkle the remaining rosemary and fresh thyme.
- Roast the salmon in the 250 degree F heated oven for 15-18 minutes for medium rare, or up to 25 minutes for medium, depending on thickness of fish (insert a fork in the thickest part of the salmon, it should meet no resistance and should flake easily). To be sure, insert an instant read thermometer in the thickest part of the fish, it is ready when the internal temperature registers 125 degrees F for a medium-cooked salmon.
- Squeeze some fresh lemon juice on top of the salmon. Serve immediately.
Nutrition Facts : Calories 253.9 kcal, Carbohydrate 21 g, Protein 25 g, SaturatedFat 1.1 g, Cholesterol 62.4 mg, Sodium 348 mg, Fiber 2.6 g, ServingSize 1 serving
SPICY SLOW-ROASTED SALMON WITH CUCUMBERS AND FETA
Roasting salmon low and slow in a shallow pool of olive oil guarantees that it won't overcook - and that it'll soak up whatever other flavors are swimming in the oil. Dried chile, fennel and coriander provide a crunchy bite and sneaky heat to the buttery salmon. Serve it warm or at room temperature, with cucumbers, drizzles of more spicy oil, and feta, for a little more plushness. Store any leftover salmon for up to 2 days in the oil, so it doesn't dry out.
Provided by Ali Slagle
Categories dinner, weekday, seafood, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 300 degrees. In an ovenproof skillet large enough to hold the salmon, combine olive oil, red-pepper flakes, paprika, fennel seeds, coriander seeds and a pinch each of salt and pepper. Cook over low heat, stirring occasionally, until fragrant and just simmering, about 5 minutes.
- Pat the salmon dry, then sprinkle with salt and place in the spiced oil flesh side up. Spoon some of the oil over the salmon, then bake, basting occasionally, until cooked through, 15 to 25 minutes. (You will know if the salmon is done when the fish flakes when cut into with a knife or fork or when an instant-read thermometer inserted into the thickest part reaches 120 degrees.)
- While the salmon roasts, peel the cucumber and cut into bite-size pieces. Sprinkle with salt.
- Break the salmon into large pieces on a serving platter. (Alternatively, you can make the salmon in advance, and eat it at room temperature.) Scatter the cucumbers around the salmon, then top with feta and parsley. Drizzle chile oil over everything to taste. (You will have more than you need - dip bread into any remaining oil.)
Nutrition Facts : @context http, Calories 631, UnsaturatedFat 36 grams, Carbohydrate 3 grams, Fat 53 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 12 grams, Sodium 520 milligrams, Sugar 1 gram
ROASTED SALMON AND BRUSSELS SPROUTS WITH CITRUS-SOY SAUCE
Roasting vegetables like brussels sprouts, scallions and jalapeño next to salmon fillets as they cook makes for a crunchy, sweet and spicy side that requires very little work on your part. When the salmon and vegetables are done, spoon a lively sauce made of citrus juice (any you choose), rice vinegar and soy sauce over everything. If you like, serve with rice, whole grains, soba or udon - there's plenty of sauce to go around.
Provided by Ali Slagle
Categories dinner, easy, quick, weekday, weeknight, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees, and line a baking sheet with parchment paper. In a large bowl, toss brussels sprouts, scallions and jalapeño with the 2 tablespoons oil to coat. Season with salt and pepper, then spread out on the prepared baking sheet.
- Pat the salmon fillets dry, then season with salt and pepper and nestle them, skin side down, among the brussels sprouts. Roast, stirring the brussels sprouts occasionally, until the brussels sprouts are tender and the salmon is cooked through, 12 to 14 minutes. (The salmon is done when a knife slides through it easily and the fish flakes, or when an instant-read thermometer reaches 120 degrees.)
- While the salmon's roasting, stir together the citrus juice, rice vinegar, soy sauce and 2 tablespoons water. (If you find it too puckery, add a little honey or more water.) Serve the sauce alongside the salmon and brussels sprouts for drizzling and dipping.
Nutrition Facts : @context http, Calories 476, UnsaturatedFat 19 grams, Carbohydrate 13 grams, Fat 30 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 6 grams, Sodium 758 milligrams, Sugar 4 grams
SLOW-BAKED SALMON WITH LEMON AND THYME
Baking salmon in a low-temperature oven slowly melts the fat between the flesh and leaves the fillets incredibly moist and tender. Lemon and thyme, a classic Mediterranean combination, add another layer of flavor without sacrificing this dish's elegant simplicity.
Provided by Bon Appétit Test Kitchen
Categories Fish Bake Easter Quick & Easy Low Cal Mother's Day Father's Day Dinner Lemon Salmon Healthy Thyme Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 275°F. Line a rimmed baking sheet with aluminum foil. Brush with 1/2 tablespoon oil. Place salmon fillets, skin side down, on prepared baking sheet. Mix remaining oil, thyme, and lemon zest in a small bowl. Spread thyme mixture over salmon fillets, dividing equally. Season with salt and pepper. Let stand 10 minutes to allow flavors to meld.
- Bake salmon until just opaque in center, 15-18 minutes. Serve with lemon wedges.
ALMOST AUNT SANDY'S SWEET AND SOUR SALMON
All my other relatives served gefilte fish at holiday meals, but not Aunt Sandy. Instead of breaking the fast on Yom Kippur with gefilte fish, kugel and bagels and lox, she made potage Parmentier, pesto pasta salad and, her masterpiece, sweet and sour fish in a shimmering aspic. In my version, I reduced sugar and substituted balsamic for the sharper wine vinegar. I added raisins and sliced lemons, an idea stolen from a similar recipe I found online. I eliminated the peppercorns, which were unpleasant to crunch, adding aromatic thyme instead. Finally, because I didn't want aspic, I substituted prepared fish broth for the mess of boiling bones. The broth was light and refreshing with a gentle acidity that was balanced by the sweetness of the raisins. And the fish was succulent and rich and suffused with flavor.
Provided by Melissa Clark
Categories easy, quick, appetizer
Time 40m
Yield 8 appetizer servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. In a large pot, simmer fish broth with garlic, bay leaf and salt for 15 minutes.
- In a 9-by-13-inch baking dish, scatter red onion and half of the thyme. Place salmon on top, skin side down, and season with salt and pepper. Scatter remaining thyme, raisins and lemon on top.
- Stir vinegar and sugar into broth and let simmer for 1 minute to dissolve sugar. Remove garlic and bay leaf from broth; carefully pour broth over fish. Bake for 8 to 10 minutes, until fish is just cooked through to taste. Serve hot, warm or cold, with challah for dipping into broth.
Nutrition Facts : @context http, Calories 207, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 6 grams, Fiber 1 gram, Protein 23 grams, SaturatedFat 1 gram, Sodium 708 milligrams, Sugar 9 grams
AUNTIE IVY: SLOW ROAST SALMON WITH SPECIAL SOY.
Steps:
- Place your piece of salmon fillet on a foil lined tray. Skin side down. A sprinkling of salt and pepper. Bake in a pre-heated 250F oven for 18-20 minutes. Eat with ivy's soy. Leftovers ate great cold. You can vary the sauce. A quick one would be mixing light mayo with Grey poupon and then thinning it out with a small amount of milk. To enhance the look, finely chopped chives. Because of the low temperature, I actually spray my Pyrex pie dish with some PAM and then place it directly on it. The skin of the salmon acts as an added buffer. With this prep, I do not eat the skin as it will be soft. Since I don't eat the skin, using foil in this instant is OK. for larger pieces. Due to the low temperature used, it would be helpful to take the salmon out of the fridge at least half hour before.
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