Slow Roasted Salmon With Green Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SLOW-ROASTED SALMON WITH GREEN SAUCE



Slow-Roasted Salmon with Green Sauce image

Roasted salmon fillets rest on a bed of watercress. Buttermilk and sour cream are blended with spinach, parsley, and watercress in a creamy green sauce that is chilled and drizzled over the fish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 13

1 small white onion, chopped
2 garlic cloves, minced
1 cup chopped fresh flat-leaf parsley
4 ounces watercress leaves, plus 2 bunches for serving
8 ounces fresh spinach leaves
1/2 cup nonfat buttermilk
1/2 cup low-fat sour cream
Juice of 1 lemon
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
1/4 cup water
1 1/2 teaspoons extra-virgin olive oil
6 five-ounce salmon fillets, skins removed, about 1 1/2 by 4 inches

Steps:

  • Place onion, garlic, parsley, watercress, spinach, buttermilk, sour cream, lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper in the bowl of a food processor. Puree until smooth, and set aside in the refrigerator.
  • Preheat oven to 300 degrees. Rub the bottom of a 9-by-13-inch glass baking dish with 1/2 teaspoon oil. Set salmon fillets in the dish, and rub tops with remaining teaspoon oil. Sprinkle with remaining teaspoon salt and 1/4 teaspoon pepper. Pour 1/4 cup water in dish (to cover bottom in a thin layer). Cook fish until just cooked through, 20 to 25 minutes. Serve immediately over bed of watercress drizzled with cold herb sauce. Extra sauce can be refrigerated up to 4 days.

Nutrition Facts : Calories 300 g, Cholesterol 78 g, Fat 11 g, Fiber 2 g, Protein 29 g, Sodium 363 g

SLOW-ROASTED SALMON WITH HERB SAUCE



Slow-Roasted Salmon with Herb Sauce image

"This dish utilizes a really simple technique of roasting salmon at a very low temperature," says Jerry Traunfeld. "I pair it with a white wine and butter sauce and top it with rough chopped herbs. It's an especially great recipe if you have an herb garden, but you can easily prepare it with herbs from the supermarket."

Provided by Jerry Traunfeld

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 8

1 1/2 pounds Wild King salmon fillet, or Sockeye
2 tablespoons olive oil
Sea salt
1 small shallot, finely chopped
1 cup dry white wine (Sauvignon Blanc)
1 tablespoon lemon juice
6 tablespoons unsalted butter, cut into 4 pieces, at room temp
1/2 cup Fresh herbs (chives, French tarragon, mint, lemon thyme, lovage, chervil, sorrel, bronze fennel), plus more for garnish

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.

BARBECUED SALMON FILLETS



Barbecued Salmon Fillets image

Salmon steaks are brushed generously with a homemade barbecue sauce, then grilled. They are served on top of brown-rice pilaf, which is flavored with white wine and vegetables and spiced with paprika, turmeric, and cumin.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 18

2 teaspoons canola oil
1 onion, roughly chopped
2 cloves garlic, smashed
1 carrot, peeled and roughly chopped
1 celery stalk, roughly chopped
2 tomatoes, seeded and roughly chopped
2 tablespoons tomato paste
2 tablespoons unsulfured molasses
2 tablespoons honey
2 tablespoons packed light-brown sugar
2 teaspoons dry mustard
1 teaspoon ground cumin
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground black pepper
Pinch of ground cayenne pepper, or to taste
2 cups water
6 five-ounce salmon, steaks or fillets
Spice Brown Rice Pilaf

Steps:

  • In a saucepan, heat oil over medium heat. Add onion, garlic, carrot, and celery. Cook vegetables until softened, 5 to 7 minutes. Add tomatoes; cook vegetables until very tender, about 10 minutes more. Add tomato paste, molasses, honey, sugar, mustard, cumin, 1 teaspoon salt, 1/4 teaspoon black pepper, cayenne pepper, and 2 cups water; stir to combine. Simmer gently until thickened, about 30 minutes. Transfer to the bowl of a food processor or blender; puree until smooth. Refrigerate until ready to serve.
  • Preheat a grill or grill pan to medium hot. Season fish with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Brush generously with sauce. Grill until fish is cooked through, 2 to 3 minutes per side. When fish is done, remove and discard skin. Serve over pilaf drizzled with reserved sauce.

Nutrition Facts : Calories 199 g, Cholesterol 53 g, Fat 9 g, Fiber 2 g, Protein 23 g, Sodium 839 g

More about "slow roasted salmon with green sauce recipes"

HOW TO SLOW-ROAST SALMON | ALLRECIPES
how-to-slow-roast-salmon-allrecipes image
2021-01-20 If you prefer to have your salmon fully cooked through and flaked, then look for a little bit of white liquid to start leaking out of the fish — for a thick fillet, this will happen closer to 40 or 45 minutes. If you prefer medium-rare (a …
From allrecipes.com


SLOW-ROASTED SALMON RECIPE | BON APPéTIT
slow-roasted-salmon-recipe-bon-apptit image
2018-03-20 Step 1. Preheat oven to 275°. Whisk oil, harissa, and garlic in a medium bowl. Pour half of harissa oil into a 2.5-qt. baking dish and swirl to coat. Thinly slice a lemon half and remove any ...
From bonappetit.com


SLOW-ROASTED SALMON WITH WALNUT-OLIVE VINAIGRETTE …
slow-roasted-salmon-with-walnut-olive-vinaigrette image
2021-05-21 Directions. Preheat oven to 325°F with rack in middle position. Whisk together 1/2 cup oil and paprika in a small bowl. Set aside 1 tablespoon oil mixture; stir lemon zest and juice into ...
From foodandwine.com


SLOW ROASTED SALMON - THE MEDITERRANEAN DISH
slow-roasted-salmon-the-mediterranean-dish image
2020-10-28 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 …
From themediterraneandish.com


SLOW ROASTED SALMON WITH HERB SAUCE - MOM'S KITCHEN HANDBOOK
2019-06-17 Lay the salmon on a parchment-lined baking sheet. Brush lightly with olive oil and season with salt and pepper. Bake in a preheated oven at 250 F until opaque and the flesh …
From momskitchenhandbook.com
5/5 (3)
Total Time 40 mins
Category Dinner
Calories 327 per serving


WWW.THEFLAVORBENDER.COM
Preheat oven to 250°F. Line a baking tray with parchment paper and brush the bottom with the melted butter (or brown butter). Sprinkle the buttered parchment paper with a little salt (where …
From theflavorbender.com


SLOW ROASTED SALMON — SAM THE COOKING GUY
2015-03-19 Preheat oven to 250 degrees. Place salmon on foil lined baking sheet. Combine jam & garlic sauce and spread evenly over salmon. Bake in oven 30 minutes. Slice and serve …
From thecookingguy.com


SPICY SLOW-ROASTED SALMON WITH YOGURT SAUCE | LINDSEY EATS
2022-05-18 Make your yogurt sauce. While your fish is roasting, make your sauce mixture. In a medium sized bowl, add in your yogurt, radish, cucumber with the juice of 1/2 a lemon (save …
From lindseyeatsla.com


SLOW ROASTED SALMON WITH LEMONY BUTTER CAPER SAUCE - PINCH AND …
2020-08-06 Remove from oven. Step 2: While salmon rests, melt butter in a small skillet; stir in lemon juice and capers and remove from heat. Step 3: Transfer salmon to serving platter and …
From pinchandswirl.com


SLOW ROASTED SALMON WITH GREEN SAUCE - RECIPELINK.COM
We collect recipes, old, new, home to thousands of recipes shared by our visitors since 1996. ... SLOW ROASTED SALMON WITH GREEN SAUCE Source: Martha Stewart Servings: 6 Save …
From recipelink.com


SLOW-ROASTED SALMON WITH GREEN SAUCE - GLUTEN FREE RECIPES
You can never have too many main course recipes, so give Slow-Roasted Salmon with Green Sauce a try. This recipe serves 6. This recipe covers 40% of your daily requirements of …
From fooddiez.com


ROASTED CITRUS SALMON WITH GREEN OLIVE SALSA VERDE
2021-04-02 Directions. Preheat oven to 250°F. Combine shallot, half of orange zest, half of lemon zest, and 2-3 Tbsps oil in a small baking dish just large enough to fit salmon. Season …
From oliveandmango.com


SLOW ROASTED SALMON WITH GREEN SAUCE | RECIPE GOLDMINE RECIPES
Set salmon fillets in the dish, and rub tops with remaining teaspoon oil. Sprinkle with remaining teaspoon salt and 1/4 teaspoon pepper. Pour 1/4 cup water in dish (to cover bottom in a thin …
From recipegoldmine.com


SLOW-ROASTED SALMON WITH GREEN SAUCE - MEALPLANNERPRO.COM
1 small white onion, chopped; 2 garlic cloves, minced; 1 cup chopped fresh flat-leaf parsley; 4 ounces watercress leaves, plus 2 bunches for serving
From mealplannerpro.com


Related Search