Slow Baked Salmon With Avruga Caviar Sauce Recipes

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SLOW ROASTED MUSTARD SALMON

Provided by Giada De Laurentiis

Time 1h15m

Yield 6 servings

Number Of Ingredients 7



Slow Roasted Mustard Salmon image

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.

1 fennel bulb, sliced into rings, fronds reserved for garnish
1 tablespoon extra-virgin olive oil, plus additional to finish
One 4-pound skin-on fillet of salmon, pin bones removed
3/4 teaspoon kosher salt
1/4 cup whole-grain mustard
3 teaspoon fennel seeds, toasted and crushed
2 1/2 teaspoons coriander seeds, toasted and crushed

SLOW-BAKED SALMON WITH AVRUGA CAVIAR SAUCE

Provided by Stephen Harris

Categories     Citrus     Dairy     Fish     Leafy Green     Bake     Gourmet

Yield Makes 4 servings

Number Of Ingredients 11



Slow-Baked Salmon with Avruga Caviar Sauce image

Steps:

  • Put oven rack in middle position and preheat oven to 250°F.
  • Spread butter over bottom of a 13- by 9-inch baking dish and sprinkle with 1/2 teaspoon fleur de sel. Put salmon, skin sides down, in dish and bake, uncovered, until just cooked through, 30 to 35 minutes.
  • About 10 minutes before salmon is done, put créme fraîche in a 1- to 1 1/2-quart heavy saucepan and heat over low heat, stirring occasionally, until just melted. Transfer to a blender along with water and caviar and purée into a very smooth emulsion. Return to saucepan and keep warm, uncovered, over very low heat, stirring occasionally. Thin sauce slightly with a little additional hot water if too thick.
  • Just before salmon is done baking, heat oil in a 12-inch skillet over moderately high heat until hot but not smoking, then add greens in 3 batches, stirring and turning with tongs until greens are slightly wilted before adding each new batch, and continue to cook, stirring, until completely wilted, 1 to 2 minutes. Push greens to one side of skillet and pour off liquid (discarding it). Divide greens among 4 plates. Top greens with salmon and season lightly with fleur de sel, then squeeze some of lime juice from wedges over salmon. Stir 1/2 teaspoon lime juice into sauce and spoon onto plates.

1/2 tablespoon unsalted butter, softened
1/2 teaspoon fleur de sel plus additional to taste
4 (6-oz) pieces center-cut salmon fillet (about 1 inch thick)
1/4 cup créme fraîche
2 tablespoons hot water
2 tablespoons avruga caviar (from a 120-g jar)
2 teaspoons olive oil
5 oz baby arugula (7 cups loosely packed)
5 oz mesclun (mixed baby salad greens; 7 cups loosely packed)
4 small lime wedges
1/2 teaspoon fresh lime juice

SLOW-ROASTED SALMON WITH HERB SAUCE

"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



Slow-Roasted Salmon with Herb Sauce image

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.

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

CAVIAR - DUMPLINGS WITH FRESH HERB - SAUCE & SMOKED SALMON

It is SOPHISTICATED. It is FANCY. It is ARTFUL. It is FESTIVE. It is LOW-CALORIE. It is HEALTHY. It is ADORABLE. It is STYLISH. It is DELICIOUS. It is CAVIAR - DUMPLINGS WITH FRESH HERB - SAUCE & SMOKED SALMON. That's all I have to tell you about the dish I present you today. I also could tell you, that it is very quick & easy to prepare and you'll impress your guests with it. The best way you can find out all the other WOW-Facts what CAVIAR - DUMPLINGS WITH FRESH HERB - SAUCE & SMOKED SALMON brings about is you prepare it yourself. Here is the step-by-step-recipe. Enjoy it and have a great time.

Provided by Silke N.

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11



Caviar - Dumplings With Fresh Herb - Sauce & Smoked Salmon image

Steps:

  • Mix the dumpling dough as indicated on the packet. Divide the dough into 8 equal parts.
  • With clammy hands take one part of the dough and shape a dumpling out of it. Press a recess in it and fill it with 1 - 2 teaspoons caviar. Close the dumpling carefully. Keep attention, that it is closed all around to keep the caviar inside.
  • Do the same with the other 7 parts of the dumpling dough.
  • Place a big saucepan with salted water on the stove and bring the water to boil. Reduce the heat and add the dumplings. Let them steep until they are cooked. It takes about 20 minutes. You know that the dumplings are cooked, when they are coming up and swimming.
  • Wash the dill and the chives dry it carefully and chop it up small.
  • Squeeze the lemon.
  • Pour the sour cream, yogurt, lemon juice, pepper, salt, sugar, dill and chive into a bowl and stir it.
  • You can find the step-by-step-recipe at www.deliciousday.com.

Nutrition Facts : Calories 297.9, Fat 18.3, SaturatedFat 9, Cholesterol 64, Sodium 1004.2, Carbohydrate 9.1, Fiber 0.4, Sugar 8.4, Protein 24.3

8 dumplings
5 tablespoons caviar
1 bunch dill
1 bunch chives
1 cup sour cream
1 cup yogurt
1 lemon
1 pinch pepper
1 pinch salt
1 tablespoon sugar
1 lb smoked salmon

COLD SALMON WITH CAVIAR AND MUSTARD SEED SAUCE

Provided by Molly O'Neill

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 11



Cold Salmon With Caviar and Mustard Seed Sauce image

Steps:

  • Slice each piece of salmon in half horizontally, making 4 thin paillards. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the salmon to the skillet in batches, and cook so that it is seared on both sides but rare in the center, about 15 seconds a side. Season with salt and pepper, and refrigerate until cold.
  • Meanwhile, stir together the mayonnaise, mustard, lemon juice, water and salt and pepper to taste. To serve, coat 4 plates with the mustard sauce. Place 1 piece of salmon on each plate and top with 1 teaspoon caviar. Fan a few of the cucumber slices on one side of the salmon, and sprinkle the chives over the cucumbers and around the edge of the plate.

Nutrition Facts : @context http, Calories 730, UnsaturatedFat 33 grams, Carbohydrate 4 grams, Fat 51 grams, Fiber 1 gram, Protein 60 grams, SaturatedFat 11 grams, Sodium 664 milligrams, Sugar 1 gram, TransFat 0 grams

2 1/2-pound pieces of salmon fillet, skinned
1 teaspoon olive oil
1/2 teaspoon salt, plus more to taste
Freshly ground pepper to taste
1/4 cup mayonnaise
1 tablespoon coarse Dijon mustard
1/4 teaspoon fresh lemon juice
1 teaspoon water
4 teaspoons sevruga caviar
1 Kirby cucumber, thinly sliced
4 teaspoons chopped fresh chives

SLOW ROASTED SALMON WITH CAPER-AND-HERB RELISH

After a long, slow roasting in the oven, salmon becomes even more succulent.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 10



Slow Roasted Salmon with Caper-and-Herb Relish image

Steps:

  • Preheat oven to 250 degrees, with rack in upper third. Place salmon on a parchment-lined baking sheet. Sprinkle both sides of each fillet with 1/4 teaspoon salt; season evenly with pepper. Bake until opaque but still bright pink in the middle, 25 to 30 minutes. Remove from oven.
  • Meanwhile, make relish: In a small bowl, stir together shallot, capers, lemon zest and juice, and remaining 1/4 teaspoon salt; season with pepper. Add oil, parsley, and mixed herbs; toss to combine.
  • Place asparagus in a steamer basket set over a pot of simmering water; steam until spears are crisp-tender and bright green, 3 to 4 minutes. Divide asparagus among serving plates. Place a salmon fillet on each plate next to asparagus, and spoon relish on top of fish.

Nutrition Facts : Calories 360 g, Cholesterol 112 g, Fat 22 g, Fiber 2 g, Protein 36 g, Sodium 206 g

4 skinless salmon fillets, (6 ounces each)
1 1/4 teaspoons coarse salt
Freshly ground pepper
1 small shallot, finely chopped
2 tablespoons capers, drained and rinsed
Grated zest and juice of 1 lemon, preferably organic
1 tablespoon extra-virgin olive oil
1 cup loosely packed fresh flat-leaf parsley, roughly chopped
2/3 cup chopped mixed fresh herbs, such as tarragon, chervil, dill, and mint
1 bunch pencil-thin asparagus, tough ends snapped off

BAKED SALMON WITH DILL SAUCE

Perfect for weeknights, within 20 minutes, you can enjoy this incredible recipe! VIDEO https://youtu.be/cgW1FHeAXZw

Provided by CLUBFOODY

Categories     Weeknight

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12



BAKED SALMON With DILL SAUCE image

Steps:

  • Preheat oven to 400ºF/200ºC.
  • Put lemon slices on a baking sheet lined with foil before placing the fillet; season with lemon pepper and ground sea salt.
  • Transfer to the preheated oven and bake for 15 minutes or until the internal temperature reaches 135ºF to 145ºF.
  • In a bowl, combine all the dill sauce ingredients and whisk until well blended; set aside.
  • Remove salmon from the oven, portion it and spoon the sauce over. Serve with steamed veggies, rice and lemon wedges.

Nutrition Facts : Calories 204.4, Fat 10, SaturatedFat 3, Cholesterol 50.8, Sodium 734.3, Carbohydrate 11.6, Fiber 2.1, Sugar 3.5, Protein 18.5

1 large salmon fillet, patted dry
3 large lemons, sliced
1/2 tablespoon lemon pepper seasoning (or as needed)
1/2 teaspoon sea salt, to taste
1/2 cup light sour cream
1/4 cup Miracle Whip
2 tablespoons Dijon mustard
2 1/2 tablespoons dill, chopped
2 tablespoons lemon juice
1 large garlic clove, pressed
1/4 teaspoon sea salt, to taste
1/4 teaspoon black pepper, to taste

SPICY SLOW-ROASTED SALMON WITH CUCUMBERS AND FETA

Roasting salmon low and slow in a shallow pool of olive oil guarantees that it won't overcook - and that it'll soak up whatever other flavors are swimming in the oil. Dried chile, fennel and coriander provide a crunchy bite and sneaky heat to the buttery salmon. Serve it warm or at room temperature, with cucumbers, drizzles of more spicy oil, and feta, for a little more plushness. Store any leftover salmon for up to 2 days in the oil, so it doesn't dry out.

Provided by Ali Slagle

Categories     dinner, weekday, seafood, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10



Spicy Slow-Roasted Salmon With Cucumbers and Feta image

Steps:

  • Heat the oven to 300 degrees. In an ovenproof skillet large enough to hold the salmon, combine olive oil, red-pepper flakes, paprika, fennel seeds, coriander seeds and a pinch each of salt and pepper. Cook over low heat, stirring occasionally, until fragrant and just simmering, about 5 minutes.
  • Pat the salmon dry, then sprinkle with salt and place in the spiced oil flesh side up. Spoon some of the oil over the salmon, then bake, basting occasionally, until cooked through, 15 to 25 minutes. (You will know if the salmon is done when the fish flakes when cut into with a knife or fork or when an instant-read thermometer inserted into the thickest part reaches 120 degrees.)
  • While the salmon roasts, peel the cucumber and cut into bite-size pieces. Sprinkle with salt.
  • Break the salmon into large pieces on a serving platter. (Alternatively, you can make the salmon in advance, and eat it at room temperature.) Scatter the cucumbers around the salmon, then top with feta and parsley. Drizzle chile oil over everything to taste. (You will have more than you need - dip bread into any remaining oil.)

Nutrition Facts : @context http, Calories 631, UnsaturatedFat 36 grams, Carbohydrate 3 grams, Fat 53 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 12 grams, Sodium 520 milligrams, Sugar 1 gram

3/4 cup extra-virgin olive oil
2 1/2 teaspoons red-pepper flakes
1/2 teaspoon smoked paprika
1 tablespoon fennel seeds, crushed
1 tablespoon coriander seeds, crushed
Kosher salt and black pepper
1 (2-pound) skinless salmon fillet
1 large English cucumber or 3 Persian cucumbers
4 ounces feta, crumbled (about 1 cup)
1/4 cup parsley leaves

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From slowfood.com


PASTA WITH SMOKED SALMON AND "CAVIAR" | RICARDO
Reduce by half and set aside. In a bowl, combine the sour cream and lemon juice and season with salt and pepper. Set aside. In a large pot of salted boiling water, cook the pasta until al dente. Drain the pasta and add to the shallot mixture. Toss to combine. Add the smoked salmon, sour cream mixture, bell peppers, dill, and Tabasco sauce.
From ricardocuisine.com


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