Indulge in a culinary journey with our delectable Slow-Roasted Sesame Salmon, a symphony of flavors that will tantalize your taste buds. This dish showcases the perfect harmony between the delicate salmon fillet, enveloped in a tantalizing marinade of toasted sesame oil, zesty lemon, aromatic ginger, and a hint of honey. Roasted to perfection, the salmon emerges from the oven with a mesmerizing golden-brown crust, while the tender flesh yields to your fork, revealing a moist and succulent interior. Accompanying this main course are three equally enticing recipes: a vibrant and refreshing Asian Slaw, featuring a medley of crisp vegetables tossed in a tangy dressing; a flavorful Quinoa Pilaf, infused with the nutty goodness of quinoa and the earthy notes of mushrooms; and a luscious Lemon Garlic Butter Sauce, the perfect complement to the salmon, adding a burst of citrus brightness and a hint of savory garlic. Get ready to embark on a culinary adventure that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
SESAME GINGER SALMON
A super easy salmon dish bursting with so much flavor, and it's hearty-healthy too!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 16
Steps:
- To make the glaze, whisk together honey, soy sauce, sesame oil, Sriracha, ginger and sesame seeds in a small bowl; set aside. In a medium bowl, whisk together olive oil, soy sauce, rice vinegar, sesame oil, brown sugar, garlic, ginger, sesame seeds and green onions. In a gallon size Ziploc bag or large bowl, combine ginger marinade and salmon filets; marinate for at least 30 minutes to overnight, turning the bag occasionally. Preheat oven to 400 degrees F. Lightly coat a 9×13 baking dish with nonstick spray. Place salmon filets along with the marinade onto prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes. Serve salmon immediately with honey ginger glaze.
SLOW ROASTED SALMON WITH SAGE AND PARSLEY PISTOU
A pistou is a French sauce that is similar to pesto, but without nuts and often without cheese. The base of this pistou is a garlic and sage oil that is also rubbed on the salmon before cooking. Dressed in slightly spicy pink peppercorns, the salmon get intense flavor and color from the herby, deep green pistou.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Combine the oil, garlic and 2 sprigs of sage in a small saucepan. Bring to a simmer over medium-low heat. Cook at a bare simmer until the garlic is soft and lightly browned, about 15 minutes. Set aside to cool. When cooled, strain the oil into a bowl; reserve the garlic but discard the sage.
- Preheat the oven to 325 degrees F. Rub a rimmed baking sheet with 2 teaspoons of the garlic-flavored oil and place the salmon skin-side down on the sheet. Rub with 1 tablespoon of the flavored oil and sprinkle with the pink peppercorns, 1 1/2 teaspoons salt and 1/4 teaspoon black pepper. Roast until the salmon is just cooked through, 25 to 30 minutes.
- While the salmon cooks, in the bowl of a food processor, combine the chopped sage, parsley and reserved garlic. Pulse a few times until chunky. Add the vinegar, 3/4 teaspoon salt and some pepper. Pulse again to combine. With the motor running, drizzle in the remaining flavored oil through the feed tube. Stop occasionally to scrape down the sides of the processor. The finished pistou should be smooth and bright green; keep processing until the oil looks completely combined. Scrape into a serving bowl.
- Divide the salmon into 8 pieces or, to serve it family style, use 2 large spatulas to slide it whole onto a large platter. Serve the salmon with the pistou on the side.
- Cook's Note: You can make the pistou several hours ahead and refrigerate. Allow it to come back to room temperature before serving it and stir it well to reincorporate any oil that has separated out.
ROASTED SALMON WITH TOASTED SESAME SLAW
Raw bean sprouts are the unexpected star in this version of coleslaw. The toasted sesame-seed vinaigrette brings out the natural earthiness in the crisp sprouts and shredded cabbage. This slaw, beaming with bright ginger, lemon and scallion, is the perfect accompaniment to silky, rich salmon. For a more filling meal, serve with white or brown rice on the side.
Provided by Kay Chun
Categories dinner, lunch, weekday, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 425 degrees. Arrange salmon on a rimmed baking sheet. Rub with 1 tablespoon of the oil and season with salt and pepper. Roast until opaque and medium throughout, about 10 minutes.
- Meanwhile, in a small skillet, toast the sesame seeds over low heat, stirring, until golden, about 3 to 4 minutes; scrape into a large bowl. Add sesame oil, scallions, ginger, lemon juice, mayonnaise, garlic and remaining 2 tablespoons oil; season with salt and pepper. Whisk to combine. Reserve 1/4 cup of the vinaigrette in a small bowl.
- To the large bowl, add bean sprouts, cabbage, carrots and chickpeas, and season with salt and pepper. Mix well.
- Spoon reserved vinaigrette over the salmon and serve with the slaw.
Nutrition Facts : @context http, Calories 852, UnsaturatedFat 43 grams, Carbohydrate 35 grams, Fat 60 grams, Fiber 10 grams, Protein 46 grams, SaturatedFat 10 grams, Sodium 993 milligrams, Sugar 8 grams, TransFat 0 grams
GLAZED SESAME SALMON
Add a punch to omega-3 rich salmon fillets with this tangy glaze - sprinkle with sesame seeds for added crunch and texture
Provided by Katy Greenwood
Categories Dinner, Fish Course, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. In a shallow dish, mix together the chilli sauce, soy, sesame oil, rice wine, garlic and ginger. Lay the pieces of salmon in the marinade, skin-side up, and set aside for 15 mins.
- Put the marinated salmon on a baking tray, skin-side down, and spoon over a little of the leftover marinade. Sprinkle with the sesame seeds and roast in the oven for 15 mins, or until done to your liking. Serve with steamed rice and stir-fried vegetables.
Nutrition Facts : Calories 320 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 31 grams protein, Sodium 1.9 milligram of sodium
SLOW ROASTED SESAME SALMON
Provided by Food Network
Time 23m
Yield 4 main course servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- Brush the salmon steaks lightly with some of the oil. Combine the two types of sesame seeds in a flat dish or pan and dredge the flesh side (not the skin side) in the sesame seeds and set aside. Combine the shallots, ginger, chili oil, sherry, broth and soy sauce in an oven-proof dish.
- Season the steaks with salt and pepper.
- Heat a saute pan over medium heat with the remaining canola oil and sear the salmon steaks on both sides to a golden brown, taking care not to burn the sesame seeds. Place the seared fish, sesame seeds up, on the seasoned shallots in the baking dish and put the salmon in the oven. Roast for 7 to 8 minutes for medium rare, or until the fish is cooked to your preference.
- Serve the roast salmon immediately with additional soy sauce, pickled ginger and chili sauce on the side.
SLOW-ROASTED SALMON WITH MUSHROOM-LEEK BROTH
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
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.
Tips:
- To achieve perfectly cooked salmon, insert a thermometer into the thickest part of the fish. The internal temperature should read 145°F (63°C) for medium-rare, 150°F (66°C) for medium, and 155°F (68°C) for well-done. - If you don't have a thermometer, another way to check for doneness is to gently press the top of the salmon with a fork. If it flakes easily, it's cooked through. - For a crispy skin, pat the salmon dry before cooking and season it generously with salt and pepper. You can also brush the skin with olive oil or melted butter before roasting. - To add extra flavor to the salmon, marinate it in a mixture of soy sauce, honey, and sesame oil for at least 30 minutes before cooking. - Serve the roasted salmon with steamed vegetables, rice, or quinoa. You can also top it with a simple sauce made from soy sauce, rice vinegar, and sesame oil.Conclusion:
Slow-roasted sesame salmon is an easy and delicious way to cook this healthy fish. By following these tips, you can achieve perfectly cooked salmon with a crispy skin and flavorful flesh. This dish is sure to be a hit with your family and friends.
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