Best Slow Roasted Salmon With Tamarind Ginger And Chipotle Recipes

Slow Roasted Chipotle Salmon image

Provided by TJW2725

Categories Savory

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

4 salmon fillets, no skin
3 tablespoons adobo sauce, from a can chipotle chiles in adobo
3 tablespoons brown sugar
1 teaspoon kosher salt
1 cup dry white wine
2 tablespoons sugar
2 tablespoons fresh ginger, grated
2 tablespoons fresh lime juice
2 tablespoons butter, softened
1 teaspoon cornstarch

Steps:

Mix chipotle rub ingredients, and stir well until sugar and salt dissolved.
Rub half on the filets, and reserve other half.
Put Steaks in preheated oven for 15-20 minutes per inch of thickness at 225 degrees F.
Meanwhile prepare the sauce.
Combine first four ingredients for sauce and reduce to 3/4 cup.
Remove salmon from oven, and rub the rest of the glaze on them and grill under the broiler for 3-5 minutes, to your desired doneness.
Combine butter and cornstarch and add to the sauce to thicken, add scallions, and serve over salmon and rice.

Nutrition Facts : Calories 538.8, Fat 16.8, SaturatedFat 5.4, Cholesterol 180.6, Sodium 697.6, Carbohydrate 19.7, Fiber 0.1, Sugar 17, Protein 63.6

SLOW-ROASTED SALMON WITH TAMARIND, GINGER AND CHIPOTLE image

Categories Fish

Yield 8

Number Of Ingredients 14

1-2t ground chipolte peppers (depending on preference)
4 cloves
1 tablespoon cumin seeds
1 teaspoon black peppercorns
3 tablespoons vegetable oil, plus more for the baking dish
2-3 large garlic cloves, minced
3 medium shallots, minced
2 tablespoons minced fresh ginger
2 tablespoons jarred tamarind puree
2 tablespoons pure maple syrup
(or substitute 4T of orange marmalade)
Kosher salt
3 1/2 lb whole fillet of skinned salmon
Flaky sea salt, for sprinkling

Steps:

1.In a spice grinder, combine the chipotles, cloves, cumin seeds and peppercorns and grind to a powder. 2. In a skillet, heat the 3 tablespoons of oil. Add the garlic, shallots and ginger and cook over moderate heat, stirring occasionally, until softened, about 3-5 minutes. Stir in the ground spices and cook until fragrant, about 2 minutes. Add the tamarind and maple syrup and season with a big pinch of kosher salt. 4.May grill over cedar board or preheat the oven to 300°. Lightly season the salmon with kosher salt. Oil a large glass or ceramic baking dish. Spread the spice paste on both sides of the salmon and set the salmon skinned side down in the dish. Fold the thin tail end under itself to make the fillet an even thickness. Let the salmon stand at room temperature for 20 minutes. 5.Cover the baking dish with foil and bake the salmon for about 35 minutes, until barely opaque in the center. Sprinkle with sea salt and serve. Make Ahead The spice paste can be refrigerated overnight.