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.
ORANGE THYME SALMON
I got this out of a grocery store coupon book. We use this one a lot. It's really easy and uses ingredients that are always on hand. It's quick and the flavor is light, but great.
Provided by mplsgirl
Categories Very Low Carbs
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Combine olive oil, mustard, thyme, orange juice,and a little salt and pepper. Rub on salmon.
- Heat grill or broiler to high. Sear salmon - 1-2 min on each side.
- Reduce heat to med. Cook salmon about 5 min per side. During last minute, top with orange slices.
Nutrition Facts : Calories 496.3, Fat 18.7, SaturatedFat 2.8, Cholesterol 165.4, Sodium 466.9, Carbohydrate 14.5, Fiber 3.2, Sugar 9.4, Protein 65.4
CRISPY-ONION ENTANGLED ATLANTIC SALMON WITH POTATO-CELERY ROOT MASH AND ORANGE THYME REDUCTION
Steps:
- The Sauce: Heat pan and add olive oil. Add 1/2-ounce onion, cook until translucent, add 1/4-ounce garlic, and a pinch of thyme, and stir. Add chardonnay, let reduce. Add orange juice, let reduce again (until syrupy). Add 1-ounce of water, strain and reserve.
- The Mash: Simmer potatoes and celery root until tender. Strain and mash, seasoning with salt, pepper, thyme and the remainder of garlic.
- The Salmon: Dredge salmon in seasoned flour. Place asparagus spears atop the salmon. Wrap the salmon with the onions. Dredge again in cornmeal, deep fry until golden brown and finish in oven.
- Place potato mash in center of plate. Lay the salmon atop with asparagus pointing upward. Ladle the reduction around the plate. Garnish with thyme and orange segments.
ORANGE ROSEMARY SALMON
Make and share this Orange Rosemary Salmon recipe from Food.com.
Provided by chia2160
Categories Kosher
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Pre-heat oven to 350:F and spray casserole dish with cooking spray.
- Rinse fish in salted water, pat dry and place fillets onto prepared baking dish.
- Lightly season with salt and black pepper.
- In small saucepan over medium-high heat, place margarine, brown sugar, juices, 1/2 fish bouillon cube, chopped herbs and salt.
- Press bouillon cube with a fork to dissolve.
- Bring sauce to a medium boil.
- Once sauce becomes syrupy, stir in garlic and remove from heat.
- Drizzle sauce over the salmon, reserving at least 2 to 3 tablespoons of sauce for later.
- Bake salmon uncovered for 12 to 15 minutes or until opaque throughout.
- Remove from oven and change setting to broil.
- Meanwhile, drizzle remaining sauce on top of baked salmon and place on top oven rack.
- (If sauce has become too thick, add an additional tablespoon of orange juice and stir.) Broil salmon for 1 to 2 minutes, or just until it begins to brown on edges.
- Remove from oven and serve immediately.
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