Slow Cooked Salmon Food

SLOW-ROASTED SALMON WITH POTATOES

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, CHICKPEAS, AND GREENS

Steps:

• For salmon:
• Preheat oven to 250°F. Brush a large baking dish with oil. Combine chickpeas, cumin, and 1 tablespoon oil in a medium bowl. Mash about half of chickpeas with a fork; season with salt and pepper. Transfer chickpea mixture to prepared dish.
• Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook garlic, stirring, until fragrant, about 30 seconds. Add mustard greens and cook, tossing, until slightly wilted, about 1 minute. Add honey and 1/4 cup water; season with salt and pepper. Cook, tossing, until greens are completely wilted, about 2 minutes. Transfer to dish with chickpea mixture.
• Season salmon with salt and pepper; arrange over greens and chickpea mixture and drizzle with oil. Bake until salmon is opaque in the center, 30-35 minutes.
• For vinaigrette and assembly:
• Whisk shallot, lemon juice, mustard, and honey in a small bowl; season with salt and pepper. Gradually whisk in olive oil; season with salt and pepper.
• Heat vegetable oil in a small saucepan over medium-high heat. Cook capers until opened and crisp, about 30 seconds; drain on paper towels.
• Drizzle salmon with vinaigrette and top with capers.

SLOW-BAKED SALMON WITH LEMON AND THYME

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

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.

SLOW-COOKED SALMON WITH OLIVE-BREAD CRUMB SPRINKLE

Steps:

• SET UP: Preheat the oven to 250 degrees F. Oil a 5-quart baking dish.
• MARINATE THE ZUCCHINI: Thinly slice the zucchini into rounds. Toss with the lemon juice and 1/2 teaspoon salt and a couple turns of pepper. Layer the zucchini in the prepared dish, slightly overlapping the slices; the zucchini should just cover the bottom of the dish.
• PREP THE SALMON: Rub the salmon with the lemon zest, 3/4 teaspoon salt, and a couple turns of pepper. Put the salmon on top of the zucchini, skin-side down. Stir together the butter, olives, and thyme and spread over the salmon. Sprinkle the panko over the olives.
• COOK THE SALMON: Bake the salmon until it's firm and just cooked through, 25 to 30 minutes. Turn the broiler to high and broil the salmon 2 to 3 inches from the heat until the panko is browned, about 1 minute.

SLOW COOKED KING SALMON WITH MEYER LEMON RELISH

Steps:

• Preheat your oven to 200 degrees.
• Place a baking pan with a few cups of water on the bottom rack of the oven.
• Lightly brush the bottom of a baking pan with the olive oil.
• Brush olive oil on the salmon (all sides.)
• Season generously with gray salt, half cracked pepper and ground pepper.
• Place salmon in oiled baking dish and bake in oven for approximately an hour.
• When juices begin to form on top and the salmon is a little firm - it is done.
• Serve with freshly made Meyer Lemon Relish (recipe follows).
• Meyer Lemon Relish:.
• Place diced shallot in a bowl and add the vinegar and a pinch of salt. Let it sit for 10-15 minutes.
• Cut the lemon into 8 wedges. Remove the seeds and core gently and cut each wedge in half (lengthwise)
• Slice the wedges crosswise into thin slivers. This will make about a 1/2 cup.
• Combine the lemon slivers, shallot and another pinch of salt.
• Stir in the olive oil, parsley, chives and some fresh ground pepper.
• Taste and season.

SLOW-COOKED SALMON WITH SALSA VERDE

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 ASIAN SALMON

Steps:

• Preheat your oven to 200 degrees Fahrenheit.
• Lay a piece of aluminum foil that is large enough to wrap the salmon in on a baking sheet. Place the salmon on top.
• In a small bowl mix together the honey, soy sauce, sesame oil, ginger and garlic. Pour the glaze over the salmon and wrap the aluminum foil loosely around the salmon.
• Bake in the preheated oven for about 40 minutes, or until the salmon flakes easily with a fork. Another way to check for doneness is to insert an instant read thermometer into the thickest part of the salmon. You want the temperature to be 140 degrees fahrenheit (60 degrees Celsius).
• Serve the salmon with some sesame seeds and green onions sprinkled over the top.

SLOW-ROASTED SALMON WITH HERB SAUCE

Steps:

• Prepare the salmon for roasting: Preheat oven to 225 degrees F. Remove the salmon skin by cutting a flap of skin from the tail end. Hold the skin with a kitchen towel for a good grip, then hold the knife at a 30-degree angle downward to the cutting board between the skin and the flesh. Move the towel back and forth so the knife cuts through the salmon without cutting off much of the flesh. Using tweezers or needle-nose pliers, pull out any small bones left in the salmon, then cut fillet into 4 even slices at an angle. Place salmon fillets into a shallow roasting pan, drizzle with olive oil, and sprinkle with sea salt. Rub the fish with the oil to evenly coat, then place on a parchment-lined rimmed baking sheet. Bake 15-20 minutes, checking after 10 minutes. Note: If the fish is cold from the refrigerator, let it come to room temp, about 30 minutes, before baking.
• Make the beurre blanc sauce and prepare the herbs: In a medium saucepan, add the shallot, white wine, and lemon juice. Bring to a boil, then reduce to a simmer and cook until liquid has reduced by half. While the liquid is reducing, chop the herbs. Any combination of herbs will work as long as they're chopped roughly (not finely), to preserve their character and flavor. Once the liquid has reduced, whisk in the butter, one piece at a time, to thicken the sauce.
• Finish the sauce and assemble the dish: Salmon is cooked when it's flaking apart gently and no longer raw in the middle. Set aside. Finish the sauce by pouring it into a blender to break up the shallots and create a better emulsion with the butter. Pour back into the pan over low heat and add the herbs. Place a salmon fillet on a serving plate, ladle herb sauce on top. Garnish with the additional fresh herbs and serve.