SLOW-ROASTED SALMON
We cooked with wild salmon. Alaskan sockeye has a rich flavor; king is pricier and fattier. If you like, try Tasmanian ocean trout as an alternative. Make tabbouleh salad, and toast pita bread to serve with the salmon.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 250 degrees.
- Mix together tomato, orange, and chile paste. Cut a 1-inch slit down the center of the flesh side of each salmon fillet. Season with salt, and spoon tomato mixture into slits.
- Place in a large baking dish, mixture side up. Roast in oven for 25 minutes, until opaque on outside with a pinkish center.
Nutrition Facts : Calories 156 g, Protein 26 g, SaturatedFat 1 g
SLOW-ROASTED CITRUS SALMON WITH HERB SALAD
This is truly the best way to cook salmon. Slowly roasting an already fatty fish in an even more luxurious fat (here, olive oil) makes it nearly impossible to overcook. Plus, you can flavor that oil with whatever you fancy - spices, herbs, citrus, chiles - which, in turn, will flavor the fish. It's a very simple method for cooking any large piece of fish (cod or halibut work well here, too). This makes it the ideal dinner party trick, sitting perfectly in the center of a Venn diagram where "looks impressive" and "not a ton of work" overlap. It also doubles beautifully. Store any leftover salmon in the remaining oil, which will keep it from drying out, and use it to elevate a salad or a bagel with cream cheese.
Provided by Alison Roman
Categories weekday, weeknight, seafood, main course
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 300 degrees. Season salmon with salt and pepper on both sides. Place in a large baking dish with sliced lemons, orange and thyme (or rosemary, oregano or marjoram), if using.
- Drizzle everything with olive oil and bake until salmon is just turning opaque at the edges and is nearly cooked through, 25 to 35 minutes.
- Toss fresh herbs with 1 tablespoon lemon juice and flaky salt. Serve alongside salmon.
Nutrition Facts : @context http, Calories 768, UnsaturatedFat 54 grams, Carbohydrate 11 grams, Fat 70 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 11 grams, Sodium 510 milligrams, Sugar 2 grams
SLOW ROASTED CHIPOTLE SALMON
Slow roasting the salmon makes the fat meld into the salmon not out of it. This is an awesome recipe from Gourmet magazine. Sweet and spicy, and a melt in your mouth salmon filet. Easy to make too!
Provided by TJW2725
Categories Savory
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix chipotle rub ingredients, and stir well until sugar and salt dissolved.
- Rub half on the filets, and reserve other half.
- Put Steaks in preheated oven for 15-20 minutes per inch of thickness at 225 degrees F.
- Meanwhile prepare the sauce.
- Combine first four ingredients for sauce and reduce to 3/4 cup.
- Remove salmon from oven, and rub the rest of the glaze on them and grill under the broiler for 3-5 minutes, to your desired doneness.
- Combine butter and cornstarch and add to the sauce to thicken, add scallions, and serve over salmon and rice.
Nutrition Facts : Calories 538.8, Fat 16.8, SaturatedFat 5.4, Cholesterol 180.6, Sodium 697.6, Carbohydrate 19.7, Fiber 0.1, Sugar 17, Protein 63.6
CHIPOTLE COCOA-RUBBED SALMON
Steps:
- Preheat the broiler to low. Place an oven rack in the upper third of the oven. Line a baking sheet with parchment paper.
- Stir together the House Seasoning, chile powder and brown sugar in a small bowl. Pat the salmon fillets dry and place skin-side down on the prepared baking sheet. Brush the top of each filet with olive oil and then rub the spice mixture over the top and sides.
- Broil until the salmon is not quite cooked through and feels firm to the touch, about 10 minutes. Sprinkle with sea salt before serving.
- Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.
SLOW-ROASTED SWEET CHILE PORK
Steps:
- Preheat the oven to 225 degrees F.
- In a medium bowl, combine salt, pepper, granulated garlic, menudo spice mix, chile powder, cumin and brown sugar until well mixed. Place pork butt in large roasting pan, fat-side up. Rub the spice-and-brown sugar mixture all over the pork butt with lots of love! Cover the roasting pan with foil, being sure it is airtight. Roast for at least 12 hours; don't rush it! It should be so tender that the bone will fall out when the pork is done.
SLOW COOKER CUBAN POT ROAST
Easy and tasty pot roast. Cooked in a slow cooker, it's tender and delish! Leftovers are even better!
Provided by SilentWonder66
Time 8h25m
Yield 8
Number Of Ingredients 10
Steps:
- Trim fat from roast.
- Line the bottom of a slow cooker with onion slices, then place roast on onions.
- Mix red wine, water, gravy mix, soup mix, and bay leaves together; pour over roast. Cook on Low for 8 hours.
- Remove roast from slow cooker and set aside to cool. Remove and discard bay leaves. Run onions and juice through a blender, then transfer blended juice back to the slow cooker and bring to a boil.
- Mix cornstarch and water together in a small dish and add to the boiling sauce. Cook until sauce is consistency of a thick gravy. Add paprika.
- Slice roast crosswise on a slight diagonal into 1/2-inch slices. Pour sauce over meat and serve.
Nutrition Facts : Calories 403.6 calories, Carbohydrate 9.2 g, Cholesterol 107.3 mg, Fat 19.1 g, Fiber 0.6 g, Protein 40.4 g, SaturatedFat 7.4 g, Sodium 794.6 mg, Sugar 0.9 g
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
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
CHIPOTLE SALMON
Make and share this Chipotle Salmon recipe from Food.com.
Provided by gailanng
Categories Mexican
Time 1h8m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium size bowl, combine the garlic, olive oil, allspice, cinnamon, lime juice, chipotle sauce, cumin, salt, and black pepper.
- Coat the salmon with the marinade, then cover with plastic wrap and alow to marinate in the refrigerator for 1 hour.
- Preheat the broiler. Transfer the salmon to a broiler pan and cook for 3 to 4 minutes on each side or until cooked through. Salmon may, also, be grilled.
- To serve, garnish with lime slices.
Nutrition Facts : Calories 278.6, Fat 20.2, SaturatedFat 4, Cholesterol 55, Sodium 64.5, Carbohydrate 3, Fiber 0.2, Sugar 0.4, Protein 20.7
SLOW-COOKER CHIPOTLE PORK CHOPS
I love the tender texture of pork chops made in the slow cooker! The flavor of this sauce is similar to barbecue, but with a little extra kick. The crispy onions on top add an extra, delectable crunch. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Place all ingredients except toppings in a 5-qt. slow cooker. Cook, covered, on low until a thermometer inserted in pork reads at least 145°, 4-5 hours. Top with french-fried onions and cilantro just before serving.
Nutrition Facts : Calories 408 calories, Fat 20g fat (6g saturated fat), Cholesterol 86mg cholesterol, Sodium 844mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 2g fiber), Protein 32g protein.
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