Best 3 Slow Baked Salmon With Avruga Caviar Sauce Recipes
Indulge in a culinary masterpiece that combines delicate flavors and textures: slow-baked salmon with an exquisite avruga caviar sauce. This dish is a symphony of flavors, featuring tender and flaky salmon cooked to perfection, complemented by a velvety and umami-rich caviar sauce. The recipe offers a step-by-step guide to achieving this delectable dish, ensuring that every bite is a moment of pure bliss. Additionally, the article includes variations and tips to customize the recipe to your preference, allowing you to explore different flavor combinations and elevate your culinary skills. Whether you're a seasoned chef or a home cook looking to impress your guests, this slow-baked salmon with avruga caviar sauce is sure to leave a lasting impression.
Here are our top 3 tried and tested recipes!
THE BEST BAKED SALMON
This simple baked salmon really hits all the right notes: tangy, sweet, savory, a little spicy and crunchy. Cooking a larger piece makes for a nice presentation. Topped with buttery golden breadcrumbs and parsley, it's perfect for a weeknight dinner yet fancy enough to serve to guests.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
- Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.
SLOW-BAKED SALMON WITH LEMON AND THYME
Baking salmon in a low-temperature oven slowly melts the fat between the flesh and leaves the fillets incredibly moist and tender. Lemon and thyme, a classic Mediterranean combination, add another layer of flavor without sacrificing this dish's elegant simplicity.
Provided by Bon Appétit Test Kitchen
Categories Fish Bake Easter Quick & Easy Low Cal Mother's Day Father's Day Dinner Lemon Salmon Healthy Thyme Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 275°F. Line a rimmed baking sheet with aluminum foil. Brush with 1/2 tablespoon oil. Place salmon fillets, skin side down, on prepared baking sheet. Mix remaining oil, thyme, and lemon zest in a small bowl. Spread thyme mixture over salmon fillets, dividing equally. Season with salt and pepper. Let stand 10 minutes to allow flavors to meld.
- Bake salmon until just opaque in center, 15-18 minutes. Serve with lemon wedges.
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
Tips:
- Choose the right salmon fillet. Look for a piece of salmon that is about 1 pound in weight and has a thickness of about 1 inch. The salmon should be fresh and have a firm texture.
- Season the salmon well. Before baking, season the salmon with salt, pepper, and any other desired spices. This will help to enhance the flavor of the fish.
- Cook the salmon slowly. The key to perfectly cooked salmon is to cook it slowly. This will help to keep the fish moist and prevent it from becoming dry. Bake the salmon at a low temperature (275 degrees Fahrenheit) for about 25-30 minutes, or until the fish is cooked through.
- Make the avruga caviar sauce while the salmon is baking. This sauce is a simple but delicious way to add flavor and richness to the salmon. To make the sauce, simply whisk together sour cream, mayonnaise, lemon juice, and avruga caviar. Season the sauce with salt and pepper to taste.
- Serve the salmon with the avruga caviar sauce. Once the salmon is cooked through, remove it from the oven and let it rest for a few minutes before serving. Serve the salmon with the avruga caviar sauce spooned over the top.
Conclusion:
This slow-baked salmon with avruga caviar sauce is a delicious and elegant dish that is perfect for a special occasion. The salmon is cooked perfectly and the avruga caviar sauce adds a touch of luxury. This dish is sure to impress your guests.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
