Slow Roasted Salmon With A Warm Preserved Lemon And Crispy Caper Vinaigrette And Thinly Sliced Potatoes Recipes

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SLOW-ROASTED WHOLE SALMON



Slow-Roasted Whole Salmon image

Fresh salmon is stuffed with herbs and onions, wrapped in aluminum foil, and slow-roasted, resulting in an elegant and absolutely delicious dish that looks stunning on a buffet. Garnish with fresh herbs, lemon slices, and capers. I usually put a small wedge of tomato in the mouth and a caper or slice of stuffed olive over the eye.

Provided by Good EatNZ

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 3h

Yield 6

Number Of Ingredients 6

½ cup butter, cut into small pieces
1 (3 pound) whole salmon, or more to taste
1 onion, thinly sliced
1 tablespoon dried tarragon
1 tablespoon dried dill weed
3 bay leaves

Steps:

  • Preheat the oven to 250 degrees F (120 degrees C).
  • Spread out a long piece of aluminum foil long enough to wrap the fish completely. Rub generously with a few pieces of butter. Place fish on top and spread onion slices in a thin layer inside the cavity of the fish. Arrange the remaining butter on top of the onion.
  • Distribute tarragon, dill, and bay leaves over the salmon. Wrap aluminum foil around the fish loosely but securely, folding seams together so that juices do not leak. Place packet on a large baking pan.
  • Bake in the preheated oven until fish flakes easily with a fork, about 2 1/2 hours.
  • Remove salmon from oven and let cool in the aluminum foil, at least 15 minutes. Gently tear the packet away from the bottom of the fish and transfer fish to a platter. Peel skin off gently using a fork.

Nutrition Facts : Calories 398.2 calories, Carbohydrate 4.3 g, Cholesterol 136.8 mg, Fat 23 g, Fiber 0.8 g, Protein 41.9 g, SaturatedFat 11.6 g, Sodium 213.5 mg, Sugar 1.6 g

SLOW ROASTED SALMON WITH A WARM PRESERVED LEMON AND CRISPY CAPER VINAIGRETTE AND THINLY SLICED POTATOES



Slow Roasted Salmon with a Warm Preserved Lemon and Crispy Caper Vinaigrette and Thinly Sliced Potatoes image

Provided by Bobby Flay

Categories     main-dish

Time 14h

Yield 4 servings

Number Of Ingredients 18

1 1/2 cups sugar
3/4 cups water
2 lemons, cut into eighths
3 cups lemon juice
1/4 cup sherry vinegar
1 tablespoon chopped shallot
2 cloves garlic, coarsely chopped
3/4 cup olive oil
Salt and freshly ground pepper
1/4 cup capers, drained
2 tablespoons finely chopped parsley
2 Idaho potatoes, peeled and thinly sliced on a mandolin
3 tablespoons olive oil
Salt and freshly ground pepper
4 salmon fillets, 6 ounces each
Olive oil
Salt and freshly ground pepper
Chopped flat leaf parsley

Steps:

  • For the vinaigrette: Place sugar and water in a medium nonreactive saucepan over high heat and bring to a boil. Continue boiling until sugar has completely melted. Reduce heat to low, add the lemon wedges and cook slowly until almost soft. Remove with a slotted spoon and place on a baking rack. Let dry at room temperature overnight.
  • Place lemon juice in a small nonreactive saucepan and cook until reduced to 1/4 cup, let cool.
  • Place cooled lemon syrup, sherry vinegar, shallots and garlic in a blender and blend until smooth. With the motor running, slowly add the olive oil and season with salt and pepper. Pour into a bowl and fold in the parsley.
  • Fry capers in oil until crisp, about 1 1/2 minutes. Drain on paper towel.
  • For the potatoes: Preheat oven to 350 degrees F. Toss the potatoes with the oil and season with salt and pepper to taste. Arrange the potatoes in an even layer in the bottom of 4 small cazuelas. Place in the oven and bake 3/4 of the way through.
  • For the salmon: Remove the potatoes from the oven and reduce the heat to 250 degrees F. Lightly brush the salmon on both sides with olive oil and season with salt and pepper to taste. Place the salmon on top of the potatoes and return the cazuelas to the oven. Bake for 12 to 14 minutes, until cooked through. Remove from oven and immediately drizzle with lemon vinaigrette, and sprinkle with chopped parsley and capers.

SPICY SLOW-ROASTED SALMON WITH CUCUMBERS AND FETA



Spicy Slow-Roasted Salmon With Cucumbers and Feta image

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

3/4 cup extra-virgin olive oil
2 1/2 teaspoons red-pepper flakes
1/2 teaspoon smoked paprika
1 tablespoon fennel seeds, crushed
1 tablespoon coriander seeds, crushed
Kosher salt and black pepper
1 (2-pound) skinless salmon fillet
1 large English cucumber or 3 Persian cucumbers
4 ounces feta, crumbled (about 1 cup)
1/4 cup parsley leaves

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

SLOW ROASTED SALMON FILLETS WITH POTATOES, LEMON VINAIGRETTE AND RED PEPPER PESTO



SLOW ROASTED SALMON FILLETS WITH POTATOES, LEMON VINAIGRETTE AND RED PEPPER PESTO image

Categories     Fish

Yield 4 servings

Number Of Ingredients 10

2 Idaho potatoes, peeled and sliced into 1/4-inch thick slices
Canola oil
Kosher salt and freshly ground black pepper
4 salmon fillets, 6 ounces each
1/4 cup freshly squeezed lemon juice
1 teaspoon Dijon mustard
1/2 tsp finely chopped fresh thyme
1 tablespoon finely chopped fresh parsley
6 tablespoons olive oil
1/4 cup of red pepper pesto

Steps:

  • 1. Preheat oven to 400 degrees. Toss the potatoes with a few tablespoons of oil and season with salt and pepper. Arrange the potato slices in one layer in the bottom of the baking dish. Brush the potatoes with olive oil and season with salt and pepper to taste. Bake in the oven for 12-15 minutes, until lightly golden brown and slightly soft. Remove potatoes and reduce the heat of the oven to 250 degrees. 2. Season the salmon with salt and pepper and place the fillets on top of the potatoes, skin-side up. Roast in the oven to medium doneness, about 12-14 minutes. 3. While the salmon is roasting, whisk together the lemon juice, vinegar, mustard, thyme and pesto in a medium bowl. Slowly whisk in the olive oil until emulsified and season with salt and pepper to taste. 4. Remove the salmon from the oven and immediately drizzle each fillet with some of the vinaigrette and top each fillet with a small dollop of pesto.

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