Slow Roasted Sesame Salmon Recipes

SESAME CRUSTED SALMON

Steps:

• Take salmon out of fridge 20 minutes before cooking.
• Preheat oven to 220C/430F (standard) or 200C/390F (fan). Place shelf about 20cm/8" from the broiler heat source at the top of the oven.
• Sprinkle both sides of the salmon with salt and pepper.
• Place sesame in shallow dish. Press salmon into sesame seeds to coat on all sides. Place on tray.
• Drizzle top with oil.
• Bake for 10 minutes. Flick to broiler on high - broil / grill for 3 minutes until the top is a bit golden (or bake for 5 minutes, but won't be as golden). (Note 5)
• Remove from oven, rest 3 minutes. Serve with soba and greens, garnished with scallions (optional) and drizzled with Dressing.

SLOW ROASTED SALMON AND POTATOES RECIPE

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.

GLAZED SESAME SALMON

Steps:

• Heat oven to 200C/180C fan/gas 6. In a shallow dish, mix together the chilli sauce, soy, sesame oil, rice wine, garlic and ginger. Lay the pieces of salmon in the marinade, skin-side up, and set aside for 15 mins.
• Put the marinated salmon on a baking tray, skin-side down, and spoon over a little of the leftover marinade. Sprinkle with the sesame seeds and roast in the oven for 15 mins, or until done to your liking. Serve with steamed rice and stir-fried vegetables.

ROASTED SALMON WITH TOASTED SESAME SLAW

Steps:

• Heat oven to 425 degrees. Arrange salmon on a rimmed baking sheet. Rub with 1 tablespoon of the oil and season with salt and pepper. Roast until opaque and medium throughout, about 10 minutes.
• Meanwhile, in a small skillet, toast the sesame seeds over low heat, stirring, until golden, about 3 to 4 minutes; scrape into a large bowl. Add sesame oil, scallions, ginger, lemon juice, mayonnaise, garlic and remaining 2 tablespoons oil; season with salt and pepper. Whisk to combine. Reserve 1/4 cup of the vinaigrette in a small bowl.
• To the large bowl, add bean sprouts, cabbage, carrots and chickpeas, and season with salt and pepper. Mix well.
• Spoon reserved vinaigrette over the salmon and serve with the slaw.

SLOW-ROASTED SALMON

Steps:

• Preheat oven to 250 degrees.
• Mix together tomato, orange, and chile paste. Cut a 1-inch slit down the center of the flesh side of each salmon fillet. Season with salt, and spoon tomato mixture into slits.
• Place in a large baking dish, mixture side up. Roast in oven for 25 minutes, until opaque on outside with a pinkish center.

SLOW-ROASTED SALMON WITH MUSHROOM-LEEK BROTH

Steps:

• Heat oven to 325 degrees. Place salmon on a baking sheet. Drizzle salmon with 1 tablespoon sesame oil, sprinkle with salt and roast in the oven until cooked, 25 to 30 minutes. Remove salmon from the oven and let it rest another 5 minutes.
• While the salmon roasts, heat remaining 1 tablespoon sesame oil in a pot over medium. Add leeks and mushrooms, season with salt, and cook, stirring occasionally, until leeks and mushrooms are lightly golden on the edges, 8 to 10 minutes. (Don't worry if the pan seems dry, the moisture that comes out of the mushrooms and leeks will help steam the vegetables and keep them from burning.)
• Add chicken broth and simmer until the broth is infused with mushroom flavor and leeks are tender, 20 to 25 minutes. Season with salt.
• To serve, divide rice among bowls. Scoop salmon by the spoonful onto the rice, and ladle vegetables and broth over salmon and rice. Top with ginger and a drizzle of sesame oil.