Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Slow-Baked Salmon with Warm Potato Salad
Getting reviews...
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 540
- Total Fat
- 24 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 77 milligrams
- Sodium
- 673 milligrams
- Carbohydrates
- 39 grams
- Dietary Fiber
- 5 grams
- Sugar
- 4 grams
- Protein
- 41 grams
Salmon is great for a quick weeknight meal because it cooks so quickly using high heat; however slow cooking your salmon, like we did in this recipe, results in a delicate, buttery texture that can’t be beat!
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 540
- Total Fat
- 24 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 77 milligrams
- Sodium
- 673 milligrams
- Carbohydrates
- 39 grams
- Dietary Fiber
- 5 grams
- Sugar
- 4 grams
- Protein
- 41 grams
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Preheat the oven to 300˚ F. Remove 5 wide strips of zest from the orange with a vegetable peeler, then finely grate the remaining zest. Juice the orange into a large bowl and set aside. Combine the olive oil, orange zest strips, smashed garlic and red pepper flakes in a small casserole dish; season with 1/2 teaspoon each salt and pepper. Stir together 1 tablespoon tarragon, the minced garlic and grated orange zest in a small bowl; season with salt and pepper.
- Place the salmon skin-side down in the casserole dish and top with the tarragon-orange mixture. Bake until the salmon is cooked through but slightly pink in the middle, about 25 minutes.
- Meanwhile, put the potatoes in a large pot and cover with water by 2 inches; season generously with salt. Bring to a boil; cook until the potatoes are fork-tender, about 25 minutes. Add the green beans; cook until crisp-tender, about 5 minutes. Drain.
- Add the shallot, mustard and remaining 1 tablespoon tarragon to the reserved orange juice. Whisk to combine.
- Divide the salmon among plates. Strain the oil from the casserole dish and whisk into the orange dressing; season with salt and pepper. Add the potatoes and green beans to the dressing; toss well. Let stand until the potatoes absorb some of the dressing, about 3 minutes. Serve with the salmon.
Looking for Something Else?
Related Pages
- Chicken with Warm Potato Salad
- Salmon Baked in Phyllo with Warm Potato Salad
- Warm Potato Salad
- Austrian-Style Warm Potato Salad
- Le Jardin Bistro Herring and Warm Potato Salad
- Bacon and Leek Warm Potato Salad
- Warm Potato Salad with Swiss Cheese and Garlic...
- Honey Dijon Chicken, Warm Potato Salad
- Warm Potato, Escarole and Tinned Fish Salad