SLOW-ROASTED SALMON

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Slow-Roasted Salmon image

We cooked with wild salmon. Alaskan sockeye has a rich flavor; king is pricier and fattier. If you like, try Tasmanian ocean trout as an alternative. Make tabbouleh salad, and toast pita bread to serve with the salmon.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 5

1 plum tomato, finely chopped
1/2 seedless orange, with rind, finely chopped
1 tablespoon Sambal Oelek chile paste
6 (6-ounce) wild salmon fillets
Coarse salt

Steps:

  • Preheat oven to 250 degrees.
  • Mix together tomato, orange, and chile paste. Cut a 1-inch slit down the center of the flesh side of each salmon fillet. Season with salt, and spoon tomato mixture into slits.
  • Place in a large baking dish, mixture side up. Roast in oven for 25 minutes, until opaque on outside with a pinkish center.

Nutrition Facts : Calories 156 g, Protein 26 g, SaturatedFat 1 g

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