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-COOKED SALMON WITH SALSA VERDE
Provided by Michael Symon : Food Network
Categories main-dish
Time 35m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat your oven to 275 degrees F. Brush a half sheet pan with olive oil.
- Season the salmon with salt and pepper. Place the salmon skin-side down on the prepared half sheet pan and place in the oven. Cook for 15 minutes for medium rare (110 degrees F). If you prefer your salmon a little more cooked, continue to cook for another 5 to 10 minutes.
- In the meantime, make the salsa verde. In a mixing bowl, combine the remaining ingredients with 1/2 cup of olive oil. Season with salt and pepper and let stand at room temperature for at least 15 minutes to let the flavors meld, if time allows.
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.
SLOW COOKED SALMON
A while ago someone asked for low-fat fish recipes cooked in a crockpot - I came acros this one that sounded interesting and a different way of using your crockpot. This recipe requires 24 hours to mariniate the fish in the refrigerator. Recipe source: Slow Cooker Cooking
Provided by ellie_
Categories Refrigerator
Time P1DT1h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- To marinate salmon, put a large piece of aluminum foil on work surface.
- In a small cup or bowl whisk together lime juice and cognac.
- Rub both sides of salmon steaks with mixture.
- In another cup or bowl combine sugar, salt and pepper and then rub both sides of each salmon steak with about 2 teaspoons of the mixture.
- Lay half of the dill in the center ofthe aluminum foil and then place steaks over the dill and then place remainder of the dill on top of the steaks. Pull foil over salmon and seal to form package. Cover foil package with a plate or heavy weight and refrigerate for 24 - 48 hours.
- 2 hours before serving or thirty minutes before starting to cook the salmon, pour oil into the insert of the slow cooker and preheat it on High with cover on.
- Remove salmon from foil and discard dill and with a damp towel wipe seasonings off fish.
- Place the salmon steaks in one layer in slow cooker. Cook on high for 90 minutes - check temperature - it should read 140-degrees F. DO NOT OPEN COVER OR CHECK FISH FOR 90 MINUTES.
- Serve fish with mustard dill sauce (recipe is below).
- To make the mustard dill sauce: whisk sauce ingredients together in a small bowl.
Nutrition Facts : Calories 461.4, Fat 28.8, SaturatedFat 4.6, Cholesterol 59, Sodium 2664.4, Carbohydrate 30.1, Fiber 1.4, Sugar 25.5, Protein 22.3
SLOW-ROASTED SALMON
We cooked with wild salmon. Alaskan sockeye has a rich flavor; king is pricier and fattier. If you like, try Tasmanian ocean trout as an alternative. Make tabbouleh salad, and toast pita bread to serve with the salmon.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 5
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.
Nutrition Facts : Calories 156 g, Protein 26 g, SaturatedFat 1 g
SLOW-COOKED SALMON
This slow method of cooking salmon produces a fish that is very evenly cooked and still moist throughout. The rich sauce with hints of tarragon, lemon and beer adds to the flavour of the whole dish. Serve with garlic mashed potatoes and green beans. From the LCBO magazine.
Provided by evelynathens
Categories Tuna
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 225°F (100°C).
- Season salmon with salt and pepper and place in an ovenproof baking dish.
- Combine beer, tarragon, lemon juice, onion, peppercorns and olive oil in a pot. Bring to boil and reduce by half. Pour over salmon.
- Bake for 20 minutes, basting once, or until salmon is cooked but still slightly pink in centre.
- Place salmon on serving plate. Pour basting liquid into pot on high heat. Reduce until about 1/4 cup (50 mL) remains. Pour in cream, bring to boil and boil until thickened, about 2 minutes. Drizzle over salmon before serving. Garnish with parsley.
Nutrition Facts : Calories 415.2, Fat 24, SaturatedFat 8.8, Cholesterol 129.4, Sodium 133.2, Carbohydrate 9.9, Fiber 1.7, Sugar 1.2, Protein 36.2
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- Season each piece of salmon with salt, pepper, ½ teaspoon paprika, ¼ teaspoon crushed fennel seeds, half the lemon zest and half the dill. Squeeze a lemon half over each fillet.
- Pour the olive oil into a large skillet. Add the salmon fillets, being careful not to overcrowd them. Turn the heat to the lowest setting and allow the salmon to cook, undisturbed, for 20 to 25 minutes. The internal temperature should read 140°, and the salmon should be relatively firm to the touch. The sides of the salmon will be completely opaque, but the top will still be bright pink.
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