Best 3 Slow Roasted Salmon With Mushroom Leek Broth Recipes

Indulge in a culinary symphony with our slow-roasted salmon, a masterpiece that harmonizes the delicate flavors of salmon with a savory mushroom-leek broth. This dish is an ode to simplicity, allowing the natural flavors of the ingredients to shine through. The salmon, roasted to perfection, boasts a tender, flaky texture that melts in your mouth, while the mushroom-leek broth provides a rich and earthy backdrop. This recipe elevates the humble salmon to a gourmet delicacy, perfect for a special occasion or a cozy night in.

In addition to the main recipe, this article also offers a tantalizing array of complementary dishes. Learn how to craft a creamy leek and potato soup, a velvety delight that showcases the subtle sweetness of leeks and the heartiness of potatoes. Discover the art of creating a vibrant rainbow trout with lemon-herb butter, a dish that bursts with freshness and zesty flavors. And for a vegetarian option, delve into the secrets of making a mouthwatering roasted vegetable and quinoa bowl, a symphony of colors and flavors that nourishes both body and soul.

Let's cook with our recipes!

SLOW-ROASTED SALMON WITH MUSHROOM-LEEK BROTH

Slow-Roasted Salmon With Mushroom-Leek Broth image

This warming dish is inspired by Japanese ochazuke, a comforting bowl of rice with green tea poured on top. Traditionally, the meal may also be finished with grilled fish, sashimi or other toppings, but there is room for variation: You could swap out the hot tea for dashi, broth or other liquids. In this approach, the salmon is slow-roasted - which helps render some of the fat and keeps the fish meltingly tender - while a light shiitake mushroom and leek broth simmers. Divide cooked rice among bowls, spoon the salmon and vegetable broth on top, and finish with fresh ginger and a drizzle of sesame oil.

Provided by Sue Li

Categories dinner, easy, weeknight, seafood, soups and stews, vegetables, main course

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 (1 1/2-pound) piece skin-on or skinless salmon
2 tablespoons sesame oil, plus more for serving
Kosher salt
2 medium leeks, trimmed, white and light greens cut crosswise into 1-inch rounds (about 2 cups)
8 ounces fresh shiitake mushrooms, destemmed and sliced
4 cups chicken broth
2 cups cooked short-grain white rice
Fresh ginger, peeled and cut into very thin matchsticks, for serving

Steps:

Heat oven to 325 degrees. Place salmon on a baking sheet. Drizzle salmon with 1 tablespoon sesame oil, sprinkle with salt and roast in the oven until cooked, 25 to 30 minutes. Remove salmon from the oven and let it rest another 5 minutes.
While the salmon roasts, heat remaining 1 tablespoon sesame oil in a pot over medium. Add leeks and mushrooms, season with salt, and cook, stirring occasionally, until leeks and mushrooms are lightly golden on the edges, 8 to 10 minutes. (Don't worry if the pan seems dry, the moisture that comes out of the mushrooms and leeks will help steam the vegetables and keep them from burning.)
Add chicken broth and simmer until the broth is infused with mushroom flavor and leeks are tender, 20 to 25 minutes. Season with salt.
To serve, divide rice among bowls. Scoop salmon by the spoonful onto the rice, and ladle vegetables and broth over salmon and rice. Top with ginger and a drizzle of sesame oil.

SLOW-ROASTED SALMON WITH POTATOES

Slow-Roasted Salmon with Potatoes image

Provided by Food Network Kitchen

Categories main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 11

Ingredients

3 bunches leeks, trimmed and quartered lengthwise
1/3 cup plus 1 tablespoon extra-virgin olive oil
Sea salt
3 pounds fresh, skin-on, center-cut wild salmon fillet, pin bones removed
1 1/2 pounds fingerling potatoes
1 shallot
4 tablespoons unsalted butter, at room temperature
2 tablespoons chopped fresh chives
2 tablespoons fresh tarragon
2 tablespoons fresh parsley
Juice of 1/2 lemon

Steps:

Preheat the oven to 450 degrees F. Toss the leeks in a roasting pan with 1/3 cup olive oil; season with salt. Roast until slightly golden, about 30 minutes.
Meanwhile, place the salmon in another shallow pan and rub with the remaining 1 tablespoon olive oil. Set aside to come to room temperature.
When the leeks are done, reduce the oven temperature to 275 degrees F. Season the salmon with salt, place over the leeks and brush with the oil in the pan. Roast until firm, 30 to 40 minutes.
Meanwhile, cook the potatoes in a pot of boiling salted water until fork-tender, about 10 minutes; drain.
Pulse the shallot in a food processor until minced. Add the butter, chives, tarragon, parsley, lemon juice, and salt to taste and pulse until combined.
Remove the salmon from the oven and top with half of the herb butter; top the potatoes with the rest. Slice the salmon, season with salt and serve with the leeks and potatoes.

ROASTED SALMON WITH CREAMED LEEKS

Roasted Salmon with Creamed Leeks image

Provided by Tyler Florence

Categories main-dish

Time 3h10m

Yield 6 servings

Number Of Ingredients 17

Ingredients

1 veal knuckle
1 teaspoon tomato paste
1 pound rutabaga, peeled and quartered
2 carrots, roughly chopped
2 stalks celery, roughly chopped
1 large onion, roughly chopped
6 sprigs fresh thyme
1 bottle decent red wine
Sea salt and freshly ground black pepper
1 /4 cup unsalted butter
3/4 cup extra virgin olive oil
4 leeks, trimmed, and sliced into 1/4-inch circles
3/4 cup heavy cream
1 whole fillet of salmon, about 3 1/2 pounds, scaled, with the skin attached and pin bones removed
2 shallots, minced
1/2 pound fresh porcini mushrooms, cleaned and sliced
1/2 pound fresh chanterelle mushrooms, cleaned and sliced

Steps:

Preheat the oven to 425 degrees F.
Place the veal and tomato paste into a deep, oven-proof stock pot. Drizzle with 1/4 cup of olive oil and season with salt and pepper. Place in the oven to roast for 30 minutes. Add the rutabaga, carrots, celery, onion, and 3 sprigs of the thyme to the pan. Continue to roast for 20 minutes. Remove from the oven and place over a medium flame. Pour in the wine and enough water to cover by 3 inches. Let simmer for 1 1/2 hours, skim any impurities that rise to the surface.
When reduced by half, remove and strain through a fine sieve. Discard the solids and keep the sauce warm. Season with salt and freshly ground pepper to taste.
Meanwhile, heat the butter and 1/4 cup of the olive oil together in a large saute pan over a low flame. Add the leeks and 2 sprigs thyme to the pan and let soften for 5 minutes. Add the cream to the leeks and continue to cook until thick, about 10 more minutes. Stir occasionally. Season with salt and pepper and set aside to cool.
Use a sharp knife to split the fish open like a book, making a slice in the salmon fillet lengthwise from collar to tail about halfway between the skin and the bottom, being careful not to slice completely through the opposite side. Open the salmon like a book with the skin side down on the cutting board. Season the inside and outside of the fish with sea salt and freshly ground black pepper and begin stuffing the salmon. Spread the leek mixture evenly over the fish. Then begin rolling the flesh side in towards the skin side like a jellyroll. The salmon should roll up until the skin covers the outside of the fish again. Secure with kitchen string in several places and coat the skin with extra virgin olive oil.
Drizzle the remaining olive oil into a large roasting pan and heat over a medium-high flame. Place the salmon in the pan and sear the skin until crispy on all sides, rolling several times in the pan. Carefully place the roasting pan in the oven and roast for five minutes. Slice into 2-inch pinwheels.
While the fish is roasting, start the mushrooms. Pour the remaining olive oil into a large saute pan over a medium flame. Add the shallots, remaining sprig of thyme, and mushrooms. Let the mushrooms cook for 10 minutes, until they release their moisture. Stir often and let the moisture evaporate. Add 3/4 cup of the sauce. Let simmer until the mushrooms absorb the sauce and then season with salt and pepper. Serve the mushrooms with a pinwheel of salmon and additional sauce.

Tips for Slow-Roasted Salmon with Mushroom-Leek Broth:

Choose the Right Salmon: Opt for a high-quality, sustainably-sourced salmon fillet with the skin on. This will help keep the fish moist and flavorful during roasting.
Prepare the Broth: Make sure to sauté the mushrooms and leeks until they are nicely browned and caramelized. This will add depth and richness to the broth.
Season the Salmon: Before roasting, season the salmon generously with salt, pepper, and any other desired herbs or spices. This will help enhance the natural flavor of the fish.
Roasting Technique: Roast the salmon at a low temperature (around 275°F) for a longer period of time. This will ensure that the fish cooks evenly and remains tender and flaky.
Monitor the Cooking Time: Keep an eye on the salmon while it is roasting. The cooking time will vary depending on the thickness of the fillet, so be sure to check the internal temperature with a meat thermometer to ensure it reaches 145°F for safe consumption.

Conclusion:

This slow-roasted salmon with mushroom-leek broth is a delightful main course that showcases the natural flavors of the fish. With its tender and flaky texture, complemented by the aromatic and savory broth, this dish is sure to impress your family and friends. The combination of flavors and textures in this recipe creates a truly memorable dining experience. Whether you're a seasoned cook or a beginner, this recipe is a must-try for anyone who loves delicious and healthy seafood dishes. So, gather your ingredients, prepare your kitchen, and embark on a culinary journey that will leave your taste buds dancing with joy.