Best Salmon With Citrus Salsa Verde Recipes

Slow-Cooked Salmon with Salsa Verde image

Provided by Michael Symon : Food Network

Time 35m

Yield 2 servings

Number Of Ingredients 11

1/2 cup olive oil
Two 4-ounce pieces wild salmon, skin on
Kosher salt and freshly ground black pepper
1/3 cup finely chopped parsley
1 shallot, grated on a rasp grater, such as Microplane
2 tablespoons salt-packed capers, rinsed and finely chopped
1/2 teaspoon chili flakes
2 salt-packed anchovies, rinsed and finely chopped
1 clove garlic, grated on rasp grater, such as Microplane
1 jalapeno, seeded and minced
Juice and zest of 1 lemon

Steps:

Preheat your oven to 275 degrees F. Brush a half sheet pan with olive oil.
Season the salmon with salt and pepper. Place the salmon skin-side down on the prepared half sheet pan and place in the oven. Cook for 15 minutes for medium rare (110 degrees F). If you prefer your salmon a little more cooked, continue to cook for another 5 to 10 minutes.
In the meantime, make the salsa verde. In a mixing bowl, combine the remaining ingredients with 1/2 cup of olive oil. Season with salt and pepper and let stand at room temperature for at least 15 minutes to let the flavors meld, if time allows.

Roasted Salmon with Salsa Verde image

Yield Makes 20 Servings

Number Of Ingredients 8

1 9 1/2-pound whole salmon without head, cleaned, scaled
Nonstick vegetable oil spray
1 lemon, cut into 1/4-inch-thick slices
12 sprigs mixed fresh herbs (such as parsley, thyme and oregano)
3 tablespoons extra-virgin olive oil
Salsa Verde
Dill sprigs
Lemon slices

Steps:

For salmon: Preheat oven to 350°F. Pat salmon dry inside and out with paper towels. Sprinkle inside and out with salt and pepper. Center 36x18-inch heavy-duty foil sheet over heavy large baking sheet. Spray foil with oil spray. Place salmon diagonally on foil. Stuff with lemon and herb sprigs. Close salmon opening. Drizzle oil over salmon. Spray another sheet of foil with oil spray. Place foil sprayed side down over salmon. Crimp foil sheet edges together to seal salmon completely.
Bake salmon until meat thermometer inserted into thickest part of salmon registers 150°F, about 1 1/2 hours. Remove top sheet of foil. Spoon all juices from salmon into small saucepan. Peel off skin from top of salmon. Scrape off any dark salmon meat. Let salmon cool 1 hour at room temperature. Boil reserved salmon juice until reduced to 1/2 cup, about 4 minutes. Cool. Cover salmon and reduced salmon juice separately and refrigerate overnight.
Place platter atop salmon. Invert salmon onto platter. Remove foil. Peel off skin. Scrape off any dark meat. Garnish with dill and lemon. Serve with salsa verde.