Home-Cooked Sundays: Slow Roasted Salmon
- May 15, 2014 |
- by Kirstin Uhrenholdt
Are you tired of boring, overcooked, salmon? Here is a foolproof recipe for tender, silky, luxurious salmon and recipes for roasted sweet potatoes and a tangy cucumber yoghurt sauce to go with it. A perfect Sunday family dinner.
As part of our ongoing Home-Cooked Sundays series we follow it up with a recipe to transform the leftovers (although we think they should be called “makeovers” or perhaps “resurrections”) into a Salmon Sweet Potato Hash for a busy Monday or Tuesday night.
Game plan: 1 ½ hours before dinner roast the Caramelized Sweet Potato Coins, doubling the recipe so you have enough for leftovers. Meanwhile, make the Cucumber Yoghurt Sauce (recipe below) and assemble a salad. While you are at it, why not prep enough salad so you have it ready for a few lunches and dinners this week? Keep the dressing on the side.
Prepare the salmon, put it in the fridge until ready to roast. Thirty minutes before dinner remove the sweet potatoes from the oven, stash half in the fridge for leftovers, cover the rest to keep warm. Lower the oven to 275º (leave the door ajar for a moment so its not too hot) and slip in the salmon.
Once the salmon is done, wrap up 3 pieces of salmon and stash in the fridge for the salmon hash. Gently slide the remaining fillets and lemon slices on a platter, dollop with the cucumber sauce and serve with the sweet potatoes and salad on the side.
Slow Roasted Salmon
7 6-ounce fillets of salmon, pin bones removed (leave out 3 pieces of salmon if you are not planning to make hash)
3 tablespoons good olive oil, plus 1 teaspoon to oil the pan
A handful tender herbs, chopped (like parsley, dill or chives)
Salt & pepper to taste
To make 4 servings (plus 4 leftover servings)
This recipe requires 15 minutes prep and 25-30 minutes in the oven.
1. Heat your oven to 275º.
2. Zest one lemon, then thinly slice the lemons. Pour the olive oil into a medium sized bowl, add the lemon zest, a goodly pinch of salt, pepper and the chopped herbs. Add the salmon pieces and gently “toss” so the salmon is completely covered with the oil and herbs.
3. Lightly oil a sheet pan, place the lemon slices on the pan, put the salmon on-top making sure they don’t touch. Drizzle any oil and herbs remaining in the bowl over the salmon.
4. Slide the pan into the center of the oven and slowly roast for 25 minutes.
5. After 25 minutes the salmon will still be deep orange and glossy, to test for doneness, stick a sharp paring knife in, if it goes in very easily, and the knife is hot when touched, the salmon is done, if there still is a little resistance, pop the pan into the oven for another 5-10 minutes.
What’s that?: The white juices that might seep from your salmon are albumin protein (like egg whites) and a sign that your salmon is starting to overcook, so try to take out the pan before too many of those juices escape.
Play with it!: Substitute the lemons for thinly sliced fennel tossed, olives and sliced oranges and olive oil.
Salmon and Sweet Potato Hash
3 6-ounce pieces of leftover cooked salmon, flaked into bite sized pieces
2-3 cups cubed cooked sweet potatoes
1 medium sized onion, finely chopped
2-3 scallions chopped (optional)
1 red bell pepper chopped
4 fried or poached eggs (optional)
Olive oil for the pan
Who says hash is just for brunch? It is perfect for weeknight dinners as well! This recipe requires 15 minutes prep, 20 minutes to cook.
1. Heat up a large skillet and drizzle in olive oil to cover the bottom. Add the onions and peppers. Sauté, stirring occasionally, 5 minutes. Add the sweet potatoes in a single layer. Let the potatoes cook undisturbed 5-6 minutes, until browned on the bottom.
2. Gently fold in the salmon and any “play with it ingredients below” adding more oil if you need to.
3. Cook another 4-5 minutes until golden brown on the other side.
4. Divide the salmon hash among 4 plates. Top each plate with an egg (optional), shower with herbs, serve your favorite hot sauce or salsa on the side, and toss a quick kale salad.
Play with it!: For health, fold in a handful spinach or finely chopped kale. For sparkle, give the dish a goodly squeeze of lime or lemon. For spice, add a sprinkle of smoked paprika or a dash of chipotle pepper sauce.
Cucumber Yoghurt Sauce
1 cup Greek yogurt (regular or 2 %)
1/2 medium hot house cucumber or 3 small Persian cucumbers (de-seeded, and diced fine)
1 tablespoon fresh lemon juice
2 tablespoons finely diced red onion or shallot,
1 tablespoon finely chopped herbs like, chives, dill or mint
Salt to taste
To make 1 1/2 cups:
A tangy little sauce, good for serving on the side of fish, folding into wraps, as dip and atop quinoa cakes. It will last 2-3 days in your fridge.
1. Put the cucumber in a clean dish cloth or cheese cloth and squeeze out some of the the moisture.
2. Combine the Greek yogurt, cucumber, lemon, onion and and herbs. Season with salt to taste.
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