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.
ROASTED DILL SALMON
This oven-roasted salmon is adapted from the cookbook "Bottom of the Pot: Persian Recipes and Stories" (Flatiron, 2018) by Naz Deravian. The dish comes from Ms. Deravian's stepmother, who likes to combine her native Japanese ingredients with Iranian ones like pomegranate molasses. Get a quick pot of rice started as the salmon marinates and you can have dinner prepped in less than 20 minutes. Serve with sheveed polo (Iranian dill rice) and make sure to drizzle plenty of the pan juices over the salmon and rice.
Provided by Naz Deravian
Categories dinner, quick, seafood, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 425 degrees with the rack in the center position. Choose a baking sheet or baking dish that fits the salmon snugly (so the juices don't disperse and burn) and line it with parchment paper. Place the salmon skin-side down on the baking sheet and season well with salt and pepper.
- Combine the rest of the ingredients in a small bowl and spoon over the salmon. If you have time, flip the salmon and let marinate directly on the baking sheet, flesh-side down, for 15 minutes.
- Roast the salmon skin-side down until cooked through to your liking, 9 to 12 minutes. Serve with extra lime or orange wedges, and drizzle the pan juices over the salmon and rice.
SLOW-ROASTED SALMON WITH CABBAGE, BACON & DILL
What could be more Irish than salmon and cabbage and bacon. Recipe from Michael Shlow. Add diced potatoes to the cabbage and you have a complete Irish meal that's a far cry from corned beef and cabbage.
Provided by Chef Kate
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Halve the cabbage lengthwise, cut out the core, then remove the leaves and slice them into 2-1/2-inch squares.
- Preheat the oven to 250°F.
- Place the bacon in a medium sauce pot over medium heat. Render the bacon until cooked but not crispy.
- You should have approximately 2 ounces (4 tablespoons) fat; if you have more, discard the excess.
- Add the onion and sauté for 1 minute.
- Add the cabbage and water and let simmer uncovered until the cabbage is tender, about 15 minutes.
- If all the water evaporates during cooking, add more as needed until the cabbage is very tender.
- Meanwhile, place the salmon fillets on a nonstick sheet pan.
- Drizzle 1 tablespoon of the olive oil over each fillet.
- Season with salt, pepper, and half the dill. Top each fillet with a teaspoon of butter and place in the oven.
- Cook 15 to 18 minutes for medium rare, 21 to 24 minutes for medium (depending on the thickness of the fish), and if you cook it any longer than that, I can't be held responsible.
- When the cabbage is meltingly soft and tender, season with salt, pepper, and the rest of the dill.
- Keep warm while the salmon finishes cooking.
- Remove the salmon from the oven and drizzle with the lemon juice.
- To serve:.
- Divide the cabbage between four dinner plates, top with the salmon fillets, and drizzle a little more olive oil over the fish.
- Season with freshly ground pepper, sprinkled on and around the fish.
- Garnish with additional fresh dill, if desired, and serve.
Nutrition Facts : Calories 518.4, Fat 38.4, SaturatedFat 10.3, Cholesterol 120.7, Sodium 425.4, Carbohydrate 4, Fiber 0.4, Sugar 1.5, Protein 37.8
SLOW-ROASTED SALMON WITH CUCUMBER DILL SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the salad: Quarter the cucumber, lengthwise, and remove the seeds, but leave on the skin. Thinly slice the cucumbers and mix with the salt in a colander. Set in the sink for about 1 hour to drain. Meanwhile, place the yogurt in a coffee filter-lined strainer and set over a bowl to drain, about 1 hour.
- Rinse the cucumbers with cold, running water. Press down on the cucumbers to extract as much liquid as possible and pat dry. Toss the cucumbers with the drained yogurt, dill, sugar, orange zest, cayenne, and season with pepper, to taste.
- Preheat the oven to 275 degrees F.
- Cut the salmon lengthwise and then crosswise to make 4 equal squares of fish. Lightly sprinkle the salmon all over with a pinch of turmeric and rub in slightly to coat evenly. Season salmon with salt and pepper and place on a very lightly oiled oven-proof nonstick pan. Roast the salmon, turning the pieces carefully with a spatula after about 10 minutes, until just cooked through, about 20 minutes in all. (Slow-roasted salmon looks bright orange when done, and will be luscious in the center.) To serve, divide the cucumbers between 4 plates, top with the salmon and garnish with dill fronds.
Nutrition Facts : Calories 369 calorie, Fat 23 grams, SaturatedFat 5 grams, Cholesterol 95 milligrams, Sodium 797 milligrams, Carbohydrate 7 grams, Fiber 1 grams, Protein 39 grams, Sugar 4 grams
BAKED SALMON WITH DILL SAUCE
Baked Salmon with Dill Sauce is simple, flavorful, tender and flaky with zesty mayo and sour cream dill sauce ready in less than 30 minutes.
Provided by Sabrina Snyder
Categories Dinner
Time 25m
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees and spray a 9x13 baking dish with vegetable oil spray.
- Season fish with salt, black pepper, and lemon slices.
- Top thinly sliced butter over the fish.
- Cover with foil and bake for 15-18 minutes.
- While salmon is baking make the dill sauce.
- Mix sour cream, mayonnaise, lemon juice, lemon zest, garlic, dill, salt, and black pepper.
- Serve over baked salmon.
Nutrition Facts : Calories 243 kcal, Carbohydrate 5 g, Protein 18 g, Fat 17 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 72 mg, Sodium 591 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
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- Place the salmon pieces on a large plate, season, scatter the lime zest (1 lime) and drizzle the lime juice over the top (1/2 lime). Set aside.
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- Preheat the oven to 110C/100 fan/225F/gas ¼. Arrange the herbs at the bottom of a baking tray large enough to fit the salmon. Season the fish with salt on both sides and place on the bed of herbs, skinned side down. Rub the top surface with olive oil.
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- Halve the cabbage lengthwise, cut out the core, then remove the leaves and slice them into 2½-inch squares.
- Place the bacon in a medium sauce pot over medium heat. Render the bacon until cooked but not crispy. You should have approximately 2 ounces (4 tablespoons) fat; if you have more, discard the excess.
- Add the onion and sauté for 1 minute. Add the cabbage and water and let simmer uncovered until the cabbage is tender, about 15 minutes. If all the water evaporates during cooking, add more as needed until the cabbage is very tender.
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- Preheat the oven to 450. On a rimmed baking sheet, toss the cabbage and kale with 2 tablespoons of the olive oil and season with salt and pepper. Spread out (don't worry if it looks like a lot - it will shrink as it bakes). Roast for about 6 minutes.
- Stir the cabbage and kale, season the salmon with salt and pepper and nestle it among the greens. Roast for an additional 10 minutes.
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