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Slow Roasted Salmon with Garlic, Dill, Parsley,Tarragon and Lemon

Slow Roasted Salmon with Garlic, Dill, Parsley,Tarragon and Lemon

by Pam on April 2, 2013

I always cook my salmon very quickly at a high heat but I decided to try something different when I came across this tasty recipe from The Right Recipe[1]. I adapted the recipe a bit to suit our tastes and what I had on hand by using garlic instead of shallots, less tarragon & olive oil, and adding lemon juice. Cooking the salmon at such a low heat took longer but the salmon came out moist, tender, and delicious. My kids scraped off the herb topping but otherwise loved the salmon while my husband and I both thought the herb topping was delicious. This salmon paired nicely with rice and Lemony Sugar Snap Peas[2].

Remove the salmon from the refrigerator 30 minutes prior to cooking to bring it to room temperature.

Preheat the oven to 250 degrees. Place a shallow pan of water on the bottom rack of the oven. Line a baking sheet with tin foil then place two wire racks on top of the baking sheet.

Combine the lemon zest, minced garlic, dill, parsley, and tarragon in a small bowl; mix in the olive oil and lemon juice.

Slice the salmon into same sized portions. Season the salmon on both sides with sea salt and freshly cracked pepper, to taste. Place the salmon, skin side down, on the wire racks (which are on top of the baking sheet).  Slather the fish evenly with the herb mixture then season with a little more sea salt and freshly cracked pepper, to taste.

Place the baking sheet into the oven on the rack above the shallow pan of water. Bake the salmon for about 25-30 minutes, until medium rare, or longer for medium. To check if the salmon is done, use a fork to see if the fish flakes. Remove from the oven and serve immediately. Enjoy.



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Slow Roasted Salmon with Garlic, Dill, Parsley,Tarragon and Lemon




Yield: 4

Prep Time: 10 min.

Cook Time: 25-30 min.

Total Time: 35-40 min.



Ingredients:

1 1/2 pounds wild salmon, skin on, bones removed
Zest of 1 lemon
3-4 cloves of garlic, minced
2 tbsp fresh dill, minced
2 tbsp fresh parsley, minced
1 tsp fresh tarragon, minced
1 tbsp olive oil
1-2 tbsp fresh lemon juice
Sea salt and freshly ground pepper, to taste

Directions:

Remove the salmon from the refrigerator 30 minutes prior to cooking to bring it to room temperature.

Preheat the oven to 250 degrees. Place a shallow pan of water on the bottom rack of the oven. Line a baking sheet with tin foil then place two wire racks on top of the baking sheet.

Combine the lemon zest, minced garlic, dill, parsley, and tarragon in a small bowl; mix in the olive oil and lemon juice.

Slice the salmon into same sized portions. Season the salmon on both sides with sea salt and freshly cracked pepper, to taste. Place the salmon, skin side down, on the wire racks (which are on top of the baking sheet). Slather the fish evenly with the herb mixture then season with a little more sea salt and freshly cracked pepper, to taste.

Place the baking sheet into the oven on the rack above the shallow pan of water. Bake the salmon for about 25-30 minutes, until medium rare, or longer for medium. To check if the salmon is done, use a fork to see if the fish flakes. Remove from the oven and serve immediately. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by The Right Recipe

References

  1. ^ The Right Recipe (therightrecipe.org)
  2. ^ Lemony Sugar Snap Peas (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  4. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Chocolate cornflake nests

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  • Makes: 12

  • Prep time: 50 mins

    including chilling time

  • Total time: 50 mins

    including chilling time

  • Skill level: Easy peasy

  • Costs: Cheap as chips

All children love making these ever so easy chocolate cornflake nests, which are made by just melting chocolate, butter and syrup together, but watch out as the grown ups love eating them too, so it’s a good idea to make plenty! These little nests make great gifts for the children’s teachers and are perfect for kid’s parties at any time of the year- just decorated with sugar sprinkles. You can even press the mixture into one large round tin and then top with marshmallows and a few candles for a bigger birthday cake. This is one recipe that you can happily let the children make by themselves- but be prepared for lots of messy hands and faces!

Ingredients

  • 100g milk chocolate
  • 50g butter
  • 2tbsp golden syrup
  • 100g cornflakes
  • Mini sugar coated Easter eggs

That’s goodtoknow

You can use any cereal you like to make these rice Krispies and chopped shredded wheat biscuits are both good.

Method

  1. Break up the chocolate into squares and place in a plastic or glass microwave proof mixing bowl with the butter and syrup and heat in the microwave on 30 second bursts until melted, then stir until smooth (or place in a bowl over a pan of gently simmering water until everything is melted and smooth).
  2. Add the cornflakes and stir with a spoon until they are well coated in chocolate.
  3. Place 12 paper cupcake cases in a bun tin and spoon the mixture into the cases. Place in the fridge to set for 30 mins. Decorate with sugar eggs

By Nichola Palmer

What do you think of this recipe? Leave us your comments, twist and handy tips.

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