Citrus Fresh Herb Roasted Salmon Food

HERB AND CITRUS ROASTED SALMON

Steps:

• Begin by drying the salmon filets very well with paper towels. This will help the seasoning stick to the fish better.
• Line your baking sheet or cast iron pan with parchment paper and scatter a few lemon or orange slices on the bottom.
• Season salmon generously with salt and pepper and whisk together the olive oil, zest and juice of 1 lemon and white wine and pour about half of it on top of the salmon.
• Toss together all your freshly chopped herbs and scatter them on top of the salmon filets, gently pressing down lightly so the herbs stick to the fish. Then pour the rest of the olive oil mixture on top and around the salmon.
• Bake the citrus herb crusted salmon at 425 degrees Fahrenheit for about 10-12 minutes. Keep an eye on it because thicker salmon may take a bit longer and thinner filets, less time.
• Serve salmon with the poaching sauce and spoon over your favorite side dish.

CITRUS & FRESH HERB ROASTED SALMON

Steps:

• Preheat oven to 300 degrees.
• Dry salmon with a paper town, season both sides with salt and pepper and place on a large baking dish.
• Decorate salmon with citrus slices, onion rings, sliced garlic, herb sprig and half of the fresh herbs. I have way too much fun with this part and hope you do too.
• Drizzle salmon and all the fixings with olive oil. Season with a bit more salt and pepper.
• Bake 25-35 minutes, until salmon is just barely cooking through and turning opaque around the edges. Exact cooking time will depend on the thickness of your cut.
• Transfer salmon to a serving platter (or enjoy straight from baking dish but may want to pour some of the olive oil out if you choose to do so).
• Sprinkle the remaining half of the fresh herbs on top and enjoy.

SALT-BAKED SALMON WITH CITRUS AND HERBS

Steps:

• Salmon:
• Place a rack in the center of oven and preheat to 400°. Season inside of salmon with salt. Stuff with one-third of grapefruit slices, lemon slices, dill sprigs, and tarragon sprigs.
• Mix 10 cups salt and 1 1/2 cups water in a large bowl, adding more water as needed, until mixture is the texture of wet sand. Spread a thin layer of salt mixture on a rimmed baking sheet roughly the same shape and size as fish.
• Top salt mixture with another third of grapefruit and lemon slices and dill and tarragon sprigs; set salmon on salt bed and top with remaining citrus and herbs. Pack remaining salt mixture over fish, leaving head and tail peeking out.
• Roast salmon until just cooked through (poke a paring knife or metal skewer though the salt and into the flesh; it should feel warm to the touch when removed), 40-50 minutes.
• Beurre Blanc and assembly:
• While salmon is cooking, simmer shallot and wine in a small saucepan until only 2 tablespoons liquid remains, 8-10 minutes. Whisking constantly, add butter a piece at a time, incorporating completely before adding the next piece, to make a glossy, emulsified sauce.
• Whisk crème fraîche, grapefruit zest, grapefruit juice, lemon zest, and 1 teaspoon lemon juice into sauce; season with salt. Reduce heat to low and keep sauce warm while you finish the dish.
• Remove salmon from oven and using a knife or the edge of a fish spatula, crack salt crust and remove (it should come off in large pieces); let salmon sit 5 minutes before serving.
• Meanwhile, toss parsley, dill, tarragon, capers, caraway seeds, and remaining 2 teaspoons lemon juice in a medium bowl; season herb salad with salt. Serve salmon with beurre blanc and herb salad.

SLOW-ROASTED CITRUS SALMON WITH HERB SALAD

Steps:

• Heat oven to 300 degrees. Season salmon with salt and pepper on both sides. Place in a large baking dish with sliced lemons, orange and thyme (or rosemary, oregano or marjoram), if using.
• Drizzle everything with olive oil and bake until salmon is just turning opaque at the edges and is nearly cooked through, 25 to 35 minutes.
• Toss fresh herbs with 1 tablespoon lemon juice and flaky salt. Serve alongside salmon.

HERB-ROASTED SALMON

Steps:

• Preheat oven to 450 degrees.
• Line baking sheet with foil, coat it with cooking spray and set the salmon, skin-side down, on the foil.
• Sprinkle the salmon with spices and herbs.
• Arrange the lemon slices down center of the fillet.
• Cover the salmon loosely with a piece of foil and roast in the center of the oven for about 20 minutes, depending on the thickness of the fillet.

CITRUSY ROASTED SALMON AND POTATOES

Steps:

• Set a rack in the center of the oven and heat the oven to 425 degrees.
• In a medium bowl, combine the olive oil, clementine or mandarin juice, lime juice, cilantro, shallot and garlic; set aside citrus sauce.
• Scrub the potatoes and slice them into ¼-inch-thick rounds. In a large (12-inch) cast-iron skillet (or similar oven-safe pan), fan out the potato rounds, overlapping them a little, to cover the surface of the skillet. Season well with salt (about 1 to 1½ teaspoons) and black pepper to taste. Sprinkle on a few red-pepper flakes. Stir the oil and citrus juice mixture to combine again, and spoon half of the sauce over the potatoes. Place the skillet in the oven and roast for 20 minutes, until the edges start to turn golden.
• Remove the skillet from the oven, season the salmon well with salt (about 1½ teaspoons) and pepper to taste and place the salmon on top of the potatoes, skin side down. Sprinkle with a few more red-pepper flakes. Spoon the rest of the citrus sauce over the salmon and top the fish with the citrus slices. Place the skillet back in the oven and roast until the salmon is cooked through to your liking, 10 to 20 minutes, depending on the thickness of the salmon.

CITRUS-ROASTED SALMON WITH HERBS

Steps:

• Combined handful of fresh chives dill, oregano and parsley sprigs, roughly chopped plus more for garnish
• Preheat the oven to 325 degrees F. Line a rimmed baking sheet large enough to hold the salmon with parchment. (The parchment will make it easier to transfer the salmon in one piece from the baking sheet to a serving plate.)
• Drizzle 2 tablespoons of the oil on the parchment. Scatter the onions and toss with oil on the pan. Top with half of the citrus slices.
• Place the salmon skin-side down on the onions and citrus. Using a very sharp knife, slice the salmon crosswise 3 to 5 times into serving portions, leaving about 1/4 inch intact at the bottom attached to the skin. This will make it easier to serve the salmon at the table.
• Arrange the remaining citrus slices around the salmon. Drizzle the remaining 2 tablespoons oil over the citrus and salmon, including in between the scored portions. Season with salt and pepper. Top with the handful of herbs, pressing them into the salmon to coat with a little bit of the oil.
• Roast the salmon until barely cooked through, 20 to 40 minutes, depending on the thickness of the salmon. To check the salmon, poke the center with the tip of a sharp paring knife and twist it. Start checking at 20 minutes, then every few minutes after until the center is just opaque .
• Using the parchment, transfer the salmon, onions, and citrus to a serving platter. Garnish with more fresh herbs.

CITRUS-ROASTED SALMON

Steps:

• Preheat oven to 400.
• Mix together all ingredients except salmon.
• Coat salmon with mixture.
• Bake until done (about 12 minutes).