SLOW-COOKED SALMON IN MISO-YUZU BROTH
This broth is so good I could drink it by the bowlful. Be sure to serve this with steamed sticky rice. Even better: When I have leftover sticky rice, I press it into small cubes and fry them until crisp and golden brown. You can find konbu, bonito, miso, and yuzu at a Japanese grocery or a well-stocked Asian market.
Yield Serves 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 300°F. Butter a large rimmed baking sheet.
- Put the konbu on a small baking sheet and bake until dry and brittle, about 8 minutes. It should smell smoky.
- Combine the konbu, chicken stock, and 1 cup water in a large saucepan. Cut the chile in half and add half to the pan. Bring to a simmer, then drop in the bonito. Crush the dill with your hands and stir into the mixture. Remove from the heat, cover, and let steep for 15 minutes. Strain through a fine-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible; discard the solids.
- Mince the remaining chile half and set aside.
- In a small bowl, stir together the miso and 1 cup of the broth until smooth. Return to the saucepan, along with the yuzu juice and remaining broth, and heat just until bubbles form. Do not let the mixture boil.
- Meanwhile, season the salmon with salt and pepper and place on the prepared baking sheet, skin side up. Bake until the salmon skin peels off easily and a thin-bladed knife slides through the side of the fish against the grain with no resistance, about 12 minutes. Remove the skin from each fillet, carefully flip, and transfer to shallow bowls.
- Divide the tofu, ginger, scallion, and tomatoes among the bowls, scattering them around the fish. Spoon the broth over each serving, garnish with basil and minced chile, and serve.
SLOW-COOKED SALMON, CHICKPEAS, AND GREENS
Provided by Bobby Flay
Categories Fish Leafy Green Bake Dinner Seafood Salmon Chickpea Mustard Greens Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 18
Steps:
- For salmon:
- Preheat oven to 250°F. Brush a large baking dish with oil. Combine chickpeas, cumin, and 1 tablespoon oil in a medium bowl. Mash about half of chickpeas with a fork; season with salt and pepper. Transfer chickpea mixture to prepared dish.
- Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook garlic, stirring, until fragrant, about 30 seconds. Add mustard greens and cook, tossing, until slightly wilted, about 1 minute. Add honey and 1/4 cup water; season with salt and pepper. Cook, tossing, until greens are completely wilted, about 2 minutes. Transfer to dish with chickpea mixture.
- Season salmon with salt and pepper; arrange over greens and chickpea mixture and drizzle with oil. Bake until salmon is opaque in the center, 30-35 minutes.
- For vinaigrette and assembly:
- Whisk shallot, lemon juice, mustard, and honey in a small bowl; season with salt and pepper. Gradually whisk in olive oil; season with salt and pepper.
- Heat vegetable oil in a small saucepan over medium-high heat. Cook capers until opened and crisp, about 30 seconds; drain on paper towels.
- Drizzle salmon with vinaigrette and top with capers.
SLOW-COOKED SALMON WITH SALSA VERDE
Provided by Michael Symon : Food Network
Categories main-dish
Time 35m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat your oven to 275 degrees F. Brush a half sheet pan with olive oil.
- Season the salmon with salt and pepper. Place the salmon skin-side down on the prepared half sheet pan and place in the oven. Cook for 15 minutes for medium rare (110 degrees F). If you prefer your salmon a little more cooked, continue to cook for another 5 to 10 minutes.
- In the meantime, make the salsa verde. In a mixing bowl, combine the remaining ingredients with 1/2 cup of olive oil. Season with salt and pepper and let stand at room temperature for at least 15 minutes to let the flavors meld, if time allows.
SLOW-COOKED SALMON, CHICKPEAS, AND GREENS RECIPE - (4.6/5)
Provided by johnwhorfin
Number Of Ingredients 16
Steps:
- For salmon: Preheat oven to 250°F. Brush a large baking dish with oil. Combine chickpeas, cumin, and 1 tablespoon oil in a medium bowl. Mash about half of chickpeas with a fork; season with salt and pepper. Transfer chickpea mixture to prepared dish. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook garlic, stirring, until fragrant, about 30 seconds. Add mustard greens and cook, tossing, until slightly wilted, about 1 minute. Add honey and 1/4 cup water; season with salt and pepper. Cook, tossing, until greens are completely wilted, about 2 minutes. Transfer to dish with chickpea mixture. Season salmon with salt and pepper; arrange over greens and chickpea mixture and drizzle with oil. Bake until salmon is opaque in the center, 30-35 minutes. For vinaigrette and assembly: Whisk shallot, lemon juice, mustard, and honey in a small bowl; season with salt and pepper. Gradually whisk in olive oil; season with salt and pepper. Heat vegetable oil in a small saucepan over medium-high heat. Cook capers until opened and crisp, about 30 seconds; drain on paper towels. Drizzle salmon with vinaigrette and top with capers.
SLOW COOKED KING SALMON WITH MEYER LEMON RELISH
I found this recipe simply by chance while browsing the web. This salmon melts in your mouth. Slow cooking anything makes the dish more juicy and tender. Add a pan of water to your oven, and you create a humid environment that will keep the fish very moist.
Provided by dojemi
Categories < 4 Hours
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat your oven to 200 degrees.
- Place a baking pan with a few cups of water on the bottom rack of the oven.
- Lightly brush the bottom of a baking pan with the olive oil.
- Brush olive oil on the salmon (all sides.)
- Season generously with gray salt, half cracked pepper and ground pepper.
- Place salmon in oiled baking dish and bake in oven for approximately an hour.
- When juices begin to form on top and the salmon is a little firm - it is done.
- Serve with freshly made Meyer Lemon Relish (recipe follows).
- Meyer Lemon Relish:.
- Place diced shallot in a bowl and add the vinegar and a pinch of salt. Let it sit for 10-15 minutes.
- Cut the lemon into 8 wedges. Remove the seeds and core gently and cut each wedge in half (lengthwise)
- Slice the wedges crosswise into thin slivers. This will make about a 1/2 cup.
- Combine the lemon slivers, shallot and another pinch of salt.
- Stir in the olive oil, parsley, chives and some fresh ground pepper.
- Taste and season.
Nutrition Facts : Calories 224.2, Fat 19.9, SaturatedFat 2.8, Cholesterol 27.6, Sodium 37.2, Carbohydrate 0.8, Fiber 0.1, Protein 10.8
SLOW COOKED SALMON
A while ago someone asked for low-fat fish recipes cooked in a crockpot - I came acros this one that sounded interesting and a different way of using your crockpot. This recipe requires 24 hours to mariniate the fish in the refrigerator. Recipe source: Slow Cooker Cooking
Provided by ellie_
Categories Refrigerator
Time P1DT1h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- To marinate salmon, put a large piece of aluminum foil on work surface.
- In a small cup or bowl whisk together lime juice and cognac.
- Rub both sides of salmon steaks with mixture.
- In another cup or bowl combine sugar, salt and pepper and then rub both sides of each salmon steak with about 2 teaspoons of the mixture.
- Lay half of the dill in the center ofthe aluminum foil and then place steaks over the dill and then place remainder of the dill on top of the steaks. Pull foil over salmon and seal to form package. Cover foil package with a plate or heavy weight and refrigerate for 24 - 48 hours.
- 2 hours before serving or thirty minutes before starting to cook the salmon, pour oil into the insert of the slow cooker and preheat it on High with cover on.
- Remove salmon from foil and discard dill and with a damp towel wipe seasonings off fish.
- Place the salmon steaks in one layer in slow cooker. Cook on high for 90 minutes - check temperature - it should read 140-degrees F. DO NOT OPEN COVER OR CHECK FISH FOR 90 MINUTES.
- Serve fish with mustard dill sauce (recipe is below).
- To make the mustard dill sauce: whisk sauce ingredients together in a small bowl.
Nutrition Facts : Calories 461.4, Fat 28.8, SaturatedFat 4.6, Cholesterol 59, Sodium 2664.4, Carbohydrate 30.1, Fiber 1.4, Sugar 25.5, Protein 22.3
SLOW-COOKED SALMON WITH TURNIPS AND SWISS CHARD
This low-heat method is very gentle, lending the salmon a velvety texture.
Provided by Renee Erickson
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 250°. Place salmon in a large baking dish; drizzle with 2 tablespoons olive oil, sprinkle with lemon zest, and gently rub into flesh. Season with salt and scatter garlic around. Bake until salmon is medium-rare(mostly opaque but still slightly translucent in the center), 30-35 minutes.
- Meanwhile, combine turnips, 1 tablespoon olive oil, and 1 cup water in a large skillet; season with salt and pepper. Bring to a simmer, cover, and cook until turnips are fork-tender, 15-20 minutes. Uncover and cook, tossing occasionally, until liquid is evaporated and turnips are golden, 5 minutes.
- While turnips are cooking, remove ribs and stems from Swiss chard leaves. Thinly slice ribs, stems, and leaves crosswise. Heat remaining 1 tablespoon olive oil in another large skillet over medium-high heat. Cook shallot and Swiss chard ribs and stems, stirring often, until beginning to soften, about 3 minutes. Add Swiss chard leaves and cook, tossing often, until leaves are wilted, about 2 minutes. Toss in cilantro, parsley, and lime juice; season with salt.
- Drizzle salmon with sesame oil. Serve salmon with Swiss chard and turnips, topped with sesame seeds.
SLOW-COOKED SALMON
This slow method of cooking salmon produces a fish that is very evenly cooked and still moist throughout. The rich sauce with hints of tarragon, lemon and beer adds to the flavour of the whole dish. Serve with garlic mashed potatoes and green beans. From the LCBO magazine.
Provided by evelynathens
Categories Tuna
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 225°F (100°C).
- Season salmon with salt and pepper and place in an ovenproof baking dish.
- Combine beer, tarragon, lemon juice, onion, peppercorns and olive oil in a pot. Bring to boil and reduce by half. Pour over salmon.
- Bake for 20 minutes, basting once, or until salmon is cooked but still slightly pink in centre.
- Place salmon on serving plate. Pour basting liquid into pot on high heat. Reduce until about 1/4 cup (50 mL) remains. Pour in cream, bring to boil and boil until thickened, about 2 minutes. Drizzle over salmon before serving. Garnish with parsley.
Nutrition Facts : Calories 415.2, Fat 24, SaturatedFat 8.8, Cholesterol 129.4, Sodium 133.2, Carbohydrate 9.9, Fiber 1.7, Sugar 1.2, Protein 36.2
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