Best 4 Slow Roasted Salmon With A Warm Preserved Lemon And Crispy Caper Vinaigrette And Thinly Sliced Potatoes Recipes

Indulge in a culinary journey with this tantalizing slow-roasted salmon recipe, where delicate flavors dance on your palate. The salmon, cooked to perfection, boasts a succulent texture and rich taste, complemented by a warm preserved lemon and crispy caper vinaigrette that adds a burst of tangy brightness. Thinly sliced potatoes, roasted to golden crispness, provide a delightful textural contrast and earthy sweetness. This dish is a symphony of flavors and textures, sure to leave you craving for more.

The warm preserved lemon and crispy caper vinaigrette is a delightful accompaniment to the salmon, adding a layer of complexity and depth. The preserved lemons impart a unique citrusy and slightly salty flavor, while the crispy capers add a delightful crunch and a touch of brininess. The thinly sliced potatoes, roasted with herbs and spices, provide a hearty and comforting base for the salmon and vinaigrette.

This recipe is not only delicious but also visually stunning, making it perfect for special occasions or dinner parties. The vibrant colors of the salmon, the bright green of the capers, and the golden-brown potatoes create a feast for the eyes. The dish is easy to prepare and can be tailored to your preferences, making it a versatile addition to your culinary repertoire.

Let's cook with our recipes!

SLOW ROASTED SALMON WITH CAPER-AND-HERB RELISH

Slow Roasted Salmon with Caper-and-Herb Relish image

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

Ingredients

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

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

ROAST SALMON WITH PRESERVED LEMON

Roast salmon with preserved lemon image

Lightly curing this salmon with preserved lemon-flavoured gin gives the dish a deep citrus note and firms up the flesh to give you lovely flaky fish

Provided by Rosie Birkett

Categories Dinner, Main course, Supper

Time 1h15m

Yield 4 plus leftovers

Number Of Ingredients 10

Ingredients

40g preserved lemon , flesh and pith removed
100ml gin
1kg side organic farmed or wild salmon (tail end)
50g sea salt
50g golden caster sugar
1 tsp thyme leaves
1 tsp chilli flakes
½ small bunch dill , washed
30g preserved lemons , seeds removed
4 tbsp olive oil

Steps:

In a food processor, blitz together the lemon and gin. Lay your salmon skin-side down in a roasting tin and pour over the lemon and gin mix. Combine the salt, sugar, thyme and chilli flakes, then spoon over the salmon. Cover with cling film and chill for at least 2 hrs.
Heat oven to 160C/140C fan/gas 3. Thirty mins before you want to cook the salmon, remove it from the fridge and allow it to come to room temperature. To make the roasting oil, blitz the preserved lemons and olive oil. Gently rinse the cure from the salmon and pat dry with kitchen paper. Lay it skin-side down in an oiled roasting tray and pour over the roasting oil, rubbing it all over the fish. Cover the tin tightly with foil and roast for 15 mins.
Remove the foil and return the fish to the oven for a further 10 mins. Take out of the oven and rest for 5 mins, then scatter over freshly torn dill, to serve.

Nutrition Facts : Calories 397 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 35 grams protein, Sodium 1 milligram of sodium

SLOW-ROASTED SALMON

Slow-Roasted Salmon image

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

Ingredients

1 plum tomato, finely chopped
1/2 seedless orange, with rind, finely chopped
1 tablespoon Sambal Oelek chile paste
6 (6-ounce) wild salmon fillets
Coarse salt

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-BAKED SALMON WITH LEMON AND THYME

Slow-Baked Salmon with Lemon and Thyme image

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

Ingredients

1 1/2 tablespoons extra-virgin olive oil, divided
4 6-to 8-ounces boneless salmon fillets, skin on
1 tablespoon chopped fresh thyme
Zest of 1 lemon
Kosher salt and freshly ground black pepper
4 lemon wedges (for serving)

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.

Tips:

For the best results, use a fresh, high-quality salmon fillet.
To preserve the lemons, slice them thinly and pack them in a jar with salt and olive oil.
Roast the potatoes until they are crispy and golden brown.
Make the vinaigrette ahead of time so that the flavors can meld.
Serve the salmon with the lemon-caper vinaigrette and roasted potatoes.

Conclusion:

This slow-roasted salmon recipe is a delicious and easy-to-make dish that is perfect for a weeknight meal. The salmon is cooked to perfection and the lemon-caper vinaigrette adds a bright and flavorful touch. The roasted potatoes are a perfect accompaniment to the salmon and help to round out the meal.