Slow Roasted Salmon With Potato Salad Dill Mustard Mayonnaise Recipes

SALMON, POTATO & DILL SALAD

Steps:

• Heat the oven Celsius Cook the potatoes in simmering salted water for 15 minutes until tender, adding the beans after 10 minutes.
• To make the sauce, whisk the honey, mustard, vinegar, olive oil and dill until thickened. Place the salmon on a baking tray lined with baking paper or foil, brush with olive oil and season well. Bake for 8-10 minutes, depending on size. Rest for 5 minutes, then gently break up into bite size pieces with your fingers.
• Drain the vegetables and cut the potatoes in half. Toss them in the dressing with the beans and watercress. Spread over four dinner plates and tuck in the salmon and extra dill. Drizzle with any remaining dressing and serve with a lemon or lime wedge.

SLOW ROASTED SALMON AND POTATOES RECIPE

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.

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 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.

SLOW ROASTED MUSTARD SALMON

Steps:

• Preheat the oven to 300 degrees F.
• Place the slices of fennel in the middle of a rimmed baking sheet and drizzle with the olive oil. Place the fillet of salmon skin-side down on top of the bed of fennel and sprinkle it with the salt. Spread the mustard evenly over the top of the salmon and sprinkle with the fennel and coriander seeds. Press gently to help the seeds adhere.
• Roast until a fork inserts easily in the thickest part of the fish and the flesh flakes, approximately 1 hour. Remove the salmon to a platter. Sprinkle with the fennel fronds and drizzle with olive oil.

SLOW ROASTED SALMON WITH POTATOES AND LEMON-HERB VINAIGRETTE

Steps:

• Preheat the oven to 400 degrees F.
• Drizzle canola oil to coat two 8-inch cazuelas or oven-safe dishes. Arrange the potato slices in one even layer on the bottom. Season with salt and pepper and drizzle with more canola oil on top. Bake until the potatoes just begin to brown around the edges and the centers are slightly soft when poked with a fork, 12 to 15 minutes.
• Meanwhile, whisk together the mustard and lemon juice in a medium bowl; season with salt and pepper. Continue whisking while drizzling in the olive oil until the sauce is emulsified. Add the parsley and mix to combine.
• Once the potatoes are cooked through, place one salmon fillet in each of the baking dishes and drizzle with canola oil; sprinkle with salt and pepper. Reduce the oven temperature to 250 degrees F and bake to medium doneness, about 15 minutes.
• Spoon the sauce over the top of the salmon and garnish with the thyme, parsley and lemon zest to taste.