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
SALMON PESTO TRAYBAKE WITH BABY ROAST POTATOES
Keep little kids happy at the family dinner table with this colourful salmon traybake that's delicious and healthy, with a good dose of omega-3 from the fish
Provided by Caroline Hire - Food writer
Categories Dinner
Time 50m
Yield Serves 2 adults + 2 children
Number Of Ingredients 9
Steps:
- Boil the potatoes for 10 mins until tender, then drain. Heat oven to 200C/180C fan/gas 6. Toss the potatoes in the oil, then transfer to a baking tray. Roast for 20 mins. Push the potatoes to one side and put the courgette, pepper, spring onion and pine nuts down the middle of the tray. Put the salmon on the other side. Squeeze lemon juice over the fillets and the vegetables (not including the potatoes). Season everything with pepper. Spread each of the salmon fillets with pesto and return the tray to the oven for 12-15 mins until everything is cooked through.
Nutrition Facts : Calories 511 calories, Fat 28 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 40 grams protein, Sodium 0.3 milligram of sodium
SALMON AND POTATOES WITH LEMON VINAIGRETTE
This is a great summer dinner. I recieved this recipe from my friend susanne. Hubby and daughter love this one. Hope all enjoy this as much as we do! I actually prefer the tuna steaks or mahi mahi.
Provided by Michigan Dreamer
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- roast the potatoes in the oven; spritz with olive oil, season with salt and pepper. i also roasted some baby carrots and asparagus with the potatoes. i roasted at 375* for about 20 minutes.
- i made two batches of the dressing. one to dip the fish in and let marinate 30 to 60 minutes.
- i grilled the fish. use your own judgement.
- take a package of baby salad greens, and divide on to seperate plates.
- for the dressing:.
- combine the 2 tbs. oil and the garlic in microwaveproof glass measuring cup. microwave on high 1 minute stir in remaining ingredients. make two seperate batches of this dressing. pour first batch over the fish, turn them, and let marinate 30 minutes to an hour. heat the other just before serving, and pour over salad, potatoes, and fish. enjoy.
- note: asparagus and carrots don't take as long, so keep an eye on them.
Nutrition Facts : Calories 344.7, Fat 18.9, SaturatedFat 3.3, Cholesterol 59, Sodium 212.7, Carbohydrate 21.1, Fiber 2.6, Sugar 1.1, Protein 22.4
SLOW ROASTED SALMON WITH A WARM PRESERVED LEMON AND CRISPY CAPER VINAIGRETTE AND THINLY SLICED POTATOES
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.
ROASTED LEMON PEPPER POTATOES
If you've made and loved our Greek Lemon Chicken and Fondant Potatoes, then you will absolutely adore these lemon pepper potatoes, since it's basically the best of those two recipes put together, minus the chicken. Tender on the inside and crusty on the outside, these potatoes make for an impressive side dish. The only problem is whatever main course you pair it with is in serious danger of being upstaged.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (204 degrees C).
- Trim off long edges of the russet potatoes so that they can lay flat. Cut in half lengthwise and rinse in a bowl of cold water to remove excess starch. Pat dry on paper towels. Season generously with black pepper, cayenne, and salt.
- Coat the bottom of a large baking dish with olive oil. Lay potatoes seasoned-sides down in the dish. Brush tops with more olive oil; season with pepper, cayenne, and salt.
- Bake in the preheated oven for 20 minutes. Remove and carefully flip potatoes over. Let rest for 10 minutes.
- Meanwhile, combine broth with lemon zest and juice. Pour mixture over the potatoes. Scrape zest off the tops of the potatoes and back into the broth. Stick oregano sprigs between the potatoes. Season with pepper. Shake the dish lightly to slosh the sauce back and forth.
- Return potatoes to the oven and roast for 15 minutes. Flip again; continue roasting until very soft and creamy on the inside and crusty on the outside, 10 to 15 minutes more. Flip over once more to serve. Drizzle more olive oil on top; sprinkle with pepper and more oregano.
Nutrition Facts : Calories 205.9 calories, Carbohydrate 32.8 g, Cholesterol 0.8 mg, Fat 7 g, Fiber 4.2 g, Protein 3.9 g, SaturatedFat 1 g, Sodium 206.8 mg, Sugar 1.7 g
PAN SEARED SALMON WITH LEMON BASIL PESTO
This is a salmon fillet served with a fresh pesto on top. You could use a store-bought pesto if you like, but homemade is so much better and so easy to do.
Provided by threeovens
Categories Very Low Carbs
Time 20m
Yield 2 fillets, 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat a dry skillet, over medium heat, and lightly toast pine nuts (gently toss and shake pan occasionally); then place in a food processor.
- To the food processor, add basil and garlic; pulse just to combine.
- With processor running, drizzle in olive oil, and process, scraping down sides once or twice with a rubber spatula, to desired consistency (I like it sort of chunky).
- Add in Parmesan cheese, red pepper flakes, lemon juice, and salt and pepper to taste; pulse to combine; set aside.
- Wipe the salmon dry with paper towels (to allow a nice sear), then season lightly with salt and pepper.
- Heat the skillet, over medium-high heat, then spray with cooking spray.
- Cook salmon about 4 minutes per side or to desired doneness (I like it a little pinkish in the center since it will continue cooking a little when removed from the pan).
- Serve salmon with pesto spooned over top.
- Can also be served at room temperature.
Nutrition Facts : Calories 630.9, Fat 49.7, SaturatedFat 8.1, Cholesterol 88.4, Sodium 319.7, Carbohydrate 4.8, Fiber 1.1, Sugar 1, Protein 42.5
LEMON RED POTATOES
Butter, lemon juice, parsley and chives enhance this simple side dish. I usually prepare these potatoes when I'm having company. Since they cook in the slow cooker, there's plenty of room on the stove for other dishes. -Tara Branham, Austin, Texas
Provided by Taste of Home
Categories Side Dishes
Time 2h35m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Cut a strip of peel from around the middle of each potato. Place potatoes and water in a 3-qt. slow cooker. Cover and cook on high until tender, 2-1/2 to 3 hours (do not overcook); drain. , In a small bowl, combine the butter, parsley, lemon juice and chives. Pour over the potatoes and toss to coat. Season with salt and pepper.
Nutrition Facts : Calories 150 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 85mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein.
ROAST PEPPER & SALMON PLATTER
The perfect alfresco salad. Warm new potatoes, roasted peppers and salmon, mixed with the punchy flavours of capers and anchovies
Provided by Sara Buenfeld
Categories Buffet, Dinner, Lunch, Main course, Starter, Supper
Time 40m
Number Of Ingredients 10
Steps:
- 1 Heat oven to 220C/200C fan/gas 7. Rub the peppers with a little oil, then place, skin side up, in a large roasting tin. Roast for 15 mins, then add the salmon to the tin, skin side down. Scatter over the pine nuts and return to the oven for 10 mins more.
- Meanwhile, boil the potatoes in their skins for 8-10 mins until tender, then thickly slice or halve. Mix the oil and vinegar in a large bowl and add the anchovies and capers. When the peppers are cool enough to handle, strip off the skins and very thickly slice the flesh. Toss into the oil mixture with the basil and potatoes, adding any juice from the peppers, then pile onto a large platter with the rocket. Flake the salmon on top in chunky pieces and scatter with the pine nuts. Serve with crusty bread to mop up the juices.
Nutrition Facts : Calories 575 calories, Fat 33 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 37 grams protein, Sodium 2.7 milligram of sodium
SLOW SALMON FILLETS WITH GREENS, CHICKPEAS AND CAPER VINAIGRETTE
A generous one-dish meal from the oven adapted from a Bobby Flay recipe in Bon Appetit. Do NOT use bagged, chopped greens for this, the tough stems in the mix will ruin it. Get whatever whole greens look best on shopping day: mustard, chard, kale, spinach, etc. You may need to just the saute time for the greens depending upon how tender they are. Use extra Caper Vinaigrette on cooked chicken or a salad.
Provided by zeldaz51
Categories Weeknight
Time 45m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 250°F Brush a medium baking dish or two individual serving-sized baking dishes with oil, or spray with a cooking release spray. 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(es).
- Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook garlic, stirring, until fragrant, about 30 seconds. Add chopped greens and cook, tossing, until slightly wilted, about 30 seconds to 2 minutes. Add honey and 1/4 cup water; season with salt and pepper. Cook, tossing, until greens are completely wilted, about 1 to 5 minutes, depending upon variety and tenderness. Transfer to dish(es) on top of chickpea mixture.
- Season salmon with salt and pepper; place fillets over greens and and drizzle lightly with oil. Bake until salmon is opaque in the center, 30-35 minutes.
- 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. Stir in rinsed capers.
- Drizzle plated chickpeas, greens, and salmon with Caper Vinaigrette.
Nutrition Facts : Calories 888.4, Fat 70.6, SaturatedFat 9.4, Sodium 815.5, Carbohydrate 56.5, Fiber 10.1, Sugar 4.8, Protein 11.4
ROASTED SALMON WITH RED POTATOES AND DILL
This is one of those great meal ideas for after work. I'm always looking for quick, easy and delicious dinners that combine fresh ingredients in a flash. I believe this originally appeared in Good Housekeeping magazine but have seen it on other cooking sites with no reference.
Provided by WildLime
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450°.
- In a 15 1/2" x 10 1/2" jelly roll pan, toss potatoes with oil, salt and pepper. Roast potatoes in oven for 10 minutes.
- After 10 minutes, remove pan from oven. With spatula, push potatoes to one end of the pan to make room for the fish.
- Place fish in pan, sprinkle with 1/2 t. salt. Return to oven and continue roasting with potatoes for 15 minutes or until fish flakes easily and potatoes are brown. At this point, you may need to remove the fish and continue roasting the potatoes until done.
- Transfer fish to a platter, top with horseradish sauce and half of the fresh or dried dill.
- Toss potatoes with remaining dill and serve alongside the salmon.
Nutrition Facts : Calories 352.1, Fat 9.5, SaturatedFat 1.5, Cholesterol 87.5, Sodium 583.4, Carbohydrate 28.1, Fiber 3.2, Sugar 2.3, Protein 36.9
ROASTED SALMON WITH RED PEPPER PESTO
This recipe is adapted from Thyme Cafe & Market located in Los Angeles. You can find the recipe for just the pesto: recipe #444445. If you decide to use jarred roasted red peppers, you will have to taste and watch that you do not add too much vinegar and salt.
Provided by threeovens
Categories Peppers
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a blender, place bell peppers, hazelnuts, garlic, lemon juice and zest, vinegar, salt and pepper; pulse to combine.
- With blender running, drizzle in olive oil to form an emulsion.
- Taste and adjust seasonings and/or consistency (add more oil if desired).
- Place the pesto in a bowl and stir in the chives.
- Preheat oven to 425 degrees F.
- Place fillets on a parchment lined baking sheet, season with a little salt and pepper, drizzle with olive oil.
- Roast until salmon is opaque and cooked through, about 15 to 20 minutes.
- Place salmon on individual plates and drizzle with pesto; serve additional pesto on the side.
- NOTE: You will have leftover pesto which can be stored in the refrigerator for about 3 days.
Nutrition Facts : Calories 602.3, Fat 46.8, SaturatedFat 5.7, Cholesterol 87.5, Sodium 115.9, Carbohydrate 11.5, Fiber 5, Sugar 4.2, Protein 38.1
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