Giada Slow Roasted Salmon Recipes

GIADA'S SLOW ROASTED SALMON

Steps:

• Recipe from Giada's Italy by Giada De Laurentiis.
• Preheat the oven to 300°F.
• Trim the stalks from the fennel bulb, reserving the leafy fronds for garnish. Thinly slice the bulb crosswise.
• Arrange the sliced fennel down the middle of a rimmed baking sheet and drizzle with the olive oil. Place the salmon, skin-side down, on top of the fennel and season it with the salt. Spread the mustard evenly over the salmon flesh and sprinkle with the coriander and fennel seeds. Press gently to help the crushed seeds adhere.
• Roast for about 1 hour, or until a fork easily pierces the thickest part of the fish and the flesh flakes. Carefully transfer the salmon to a serving platter, leaving the fennel behind. Sprinkle the salmon with the reserved fennel fronds and drizzle with olive oil.
• protruding, use a pair of sturdy tweezers or your fingers to gently extract them, trying to rip the flesh as little as possible. You can also ask your fishmonger to do this for you.
• To toast the spices, place the seeds separately in a small dry skillet over medium heat. Heat them, stirring often, for 2 to 3 minutes, or until fragrant and starting to color. Transfer to a plate to cool completely, then grind (together is fine) using a mortar and pestle or a clean coffee grinder.

SALMON BAKED IN FOIL

Steps:

• Preheat the oven to 400 degrees F.
• Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.
• Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.

SLOW ROASTED MUSTARD SALMON

Steps:

• Preheat the oven to 300 degrees F.
• Place the slices of fennel in the middle of a rimmed baking sheet and drizzle with the olive oil. Place the fillet of salmon skin-side down on top of the bed of fennel and sprinkle it with the salt. Spread the mustard evenly over the top of the salmon and sprinkle with the fennel and coriander seeds. Press gently to help the seeds adhere.
• Roast until a fork inserts easily in the thickest part of the fish and the flesh flakes, approximately 1 hour. Remove the salmon to a platter. Sprinkle with the fennel fronds and drizzle with olive oil.