SLOW-ROASTED SALMON WITH POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F. Toss the leeks in a roasting pan with 1/3 cup olive oil; season with salt. Roast until slightly golden, about 30 minutes.
- Meanwhile, place the salmon in another shallow pan and rub with the remaining 1 tablespoon olive oil. Set aside to come to room temperature.
- When the leeks are done, reduce the oven temperature to 275 degrees F. Season the salmon with salt, place over the leeks and brush with the oil in the pan. Roast until firm, 30 to 40 minutes.
- Meanwhile, cook the potatoes in a pot of boiling salted water until fork-tender, about 10 minutes; drain.
- Pulse the shallot in a food processor until minced. Add the butter, chives, tarragon, parsley, lemon juice, and salt to taste and pulse until combined.
- Remove the salmon from the oven and top with half of the herb butter; top the potatoes with the rest. Slice the salmon, season with salt and serve with the leeks and potatoes.
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
CROCK POT SCALLOPED POTATOES WITH SALMON
Steps:
- Gather the ingredients.
- Grease the insert of your slow cooker.
- Place half of the potato slices in the bottom of the crock pot.
- Sprinkle with half of the flour and with salt and freshly ground black pepper.
- Cover with half of the flaked salmon and half of the onion.
- Repeat the layers.
- In a measuring cup or bowl, combine the soup and water.
- Pour over the top of potato and salmon mixture in the crock pot.
- Sprinkle with just a dash of nutmeg. Cover and cook on Low for 7 to 9 hours, or until potatoes are tender.
Nutrition Facts : Calories 349 kcal, Carbohydrate 39 g, Cholesterol 50 mg, Fiber 4 g, Protein 22 g, SaturatedFat 3 g, Sodium 312 mg, Sugar 4 g, Fat 12 g, ServingSize serves 6, UnsaturatedFat 0 g
SLOW COOKER SALMON & POTATOES RECIPE - (4.1/5)
Provided by á-3206
Number Of Ingredients 11
Steps:
- 1. Drizzle bottom of a slow cooker with 1 tablespoon olive oil. Layer potatoes, onion and celery over the bottom. Place a sheet of heavy-duty aluminum foil lengthwise across cooker and press down so it covers the vegetables and sides of the pot, and so the ends of the foil extend over the rim at each end of the pot. 2. Season flesh side of salmon with salt and pepper. Heat remaining 1 tablespoon olive oil in a large skillet over high heat. Brown flesh side of salmon in oil, about 2 minutes. Place salmon, skin side down, on top of foil. 3. Add wine to pan and heat to boiling. Stir in water and pour over salmon. Cover cooker and cook on low 2½ to 3 hours, until the salmon flakes when gently pressed. 4. Lift salmon from pot with foil and transfer to a platter. Arrange vegetables around fish. Pour liquid from cooker into a skillet, add herbs and boil 1 to 2 minutes. Remove from heat and swirl in butter. Add salt and pepper to taste; pour sauce over fish and vegetables.
MOM'S SALMON AND POTATO BAKE
During World War II when meat was scarce, my mother used to feed her large family casseroles using whatever meat or fish was available. My favorite is a type of baked casserole with salmon and potato which not only tasted great, but one which satisfied her family of seven kids.
Provided by Andytofu
Categories Casseroles
Time 1h35m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a casserole dish.
- Place one layer of potato and onion slices in the prepared dish. Add salmon. Sprinkle flour over top until salmon layer is covered. Sprinkle with 1/2 of the salt and pepper. Layer with remaining onion and potato slices, then sprinkle with remaining salt and pepper. Add milk and top with butter.
- Bake, covered, in the preheated oven until golden brown, about 1 hour and 15 minutes.
Nutrition Facts : Calories 392 calories, Carbohydrate 57.3 g, Cholesterol 37.1 mg, Fat 7.5 g, Fiber 6.7 g, Protein 23.9 g, SaturatedFat 2.5 g, Sodium 485.8 mg, Sugar 4.9 g
FRESH SALMON CHOWDER WITH POTATOES
Make and share this Fresh Salmon Chowder With Potatoes recipe from Food.com.
Provided by dicentra
Categories Easy
Time 5h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine stock, potatoes, onion, dry mustard and marjoram in slow cooker; cover and cook on high for 5-6 hours.
- Process chowder in food processor or blender until smooth; return to slow cooker. Stir in salmon; cover and cook on high until fish is cooked, 10-15 minutes.
- Stir in combined milk and cornstarch, stirring for 2-3 minutes. Season to taste with salt and pepper.
Nutrition Facts : Calories 429.2, Fat 18.9, SaturatedFat 5, Cholesterol 70.2, Sodium 375.1, Carbohydrate 31.7, Fiber 3.5, Sugar 5.8, Protein 32
SLOW ROASTED SALMON WITH POTATOES AND LEMON-HERB VINAIGRETTE
Steps:
- Preheat the oven to 400 degrees F.
- Drizzle canola oil to coat two 8-inch cazuelas or oven-safe dishes. Arrange the potato slices in one even layer on the bottom. Season with salt and pepper and drizzle with more canola oil on top. Bake until the potatoes just begin to brown around the edges and the centers are slightly soft when poked with a fork, 12 to 15 minutes.
- Meanwhile, whisk together the mustard and lemon juice in a medium bowl; season with salt and pepper. Continue whisking while drizzling in the olive oil until the sauce is emulsified. Add the parsley and mix to combine.
- Once the potatoes are cooked through, place one salmon fillet in each of the baking dishes and drizzle with canola oil; sprinkle with salt and pepper. Reduce the oven temperature to 250 degrees F and bake to medium doneness, about 15 minutes.
- Spoon the sauce over the top of the salmon and garnish with the thyme, parsley and lemon zest to taste.
SLOW COOKER SALMON CASSEROLE
I love this recipe because it is quick and easy to throw together, with an end result that is tasty and comforting.
Provided by Shannon C
Categories Salmon Recipes
Time 3h5m
Yield 6
Number Of Ingredients 8
Steps:
- Stir water, salmon, white rice, chicken soup, broccoli soup, dill, and lemon pepper together in the crock of your slow cooker.
- Cook on High for 2 hours.
- Stir peas into the salmon mixture and continue cooking for 1 hour more.
Nutrition Facts : Calories 479.4 calories, Carbohydrate 63.3 g, Cholesterol 43.5 mg, Fat 11.1 g, Fiber 2.9 g, Protein 28.3 g, SaturatedFat 2.7 g, Sodium 1070.1 mg, Sugar 3.6 g
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