Slow Roasted Salmon

Slow-roasted salmon with Pomegranate & Fennel Salsa. This rich tasting beautifully pink salmon is accented wit a sweet and spicy salsa.

Yield: 4 servings ( Serving Size: 4 )
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Ingredients

  • 4 teaspoon(s) 4 oz boneless, skinless wild salmon fillets finely chopped
  • 4 teaspoon(s) olive oil divided
  • 1/4 teaspoon(s) sea salt
  • 1/4 teaspoon(s) ground cayenne pepper
  • 1/2 teaspoon(s) fresh ground black pepper
  • 2 cup(s) cooked brown rice
  • 1/2 cup(s) low-sodium chicken broth
  • 2 tablespoon(s) fennel fronds coarsely chopped
  • 2 green onions finely chopped
  • Salsa
  • 2 tablespoon(s) fennel fronds chopped
  • 1 large fennel bulb trimmed, halved lengthwise, cut into 1/4 inch dice
  • 3/4 cup(s) pomegranate arils
  • 1 jalapeno pepper seeded, de-ribbed, minced
  • 2 green onions finely chopped
  • 1/4 cup(s) fresh cilantro chopped
  • 2 tablespoon(s) fresh lime juice
  • 1/2 teaspoon(s) sea salt
  • ground black pepper to taste

Preparation

  1. One: Preheat oven to 275F. Line a rimmed baking sheet with parchment paper. Arrange salmon on baking sheet and rub tops of fillets with 2 tsp oil, 1/4 tsp salt, cayenne and 1/2 tsp black pepper, dividing evenly. Transfer to oven and bake until salmon is opaque at thickest part and flakes slightly when tested with a paring knife, 17 to 20 minutes. (Alternatively, bake until an instant-read thermometer registers 125 F when inserted in the thickest part of fillet.)

  2. Two: Meanwhile, prepare salsa: In a large bowl combine fennel fronds and bulb, pomegranate, jalapeño, green onions, cilantro, lime juice, 1/2 tsp salt and black pepper. Set aside.

  3. Three: About 5 minutes before salmon is done cooking, prepare rice: In a wok or large sauté pan with curved sides, heat remaining 2 tsp oil on medium-high, swirling to coat bottom of pan Add rice and cook, stirring constantly, until grains are coated with oil, about 1 minute. Add broth and bring to a boil. Stir until most liquid is absorbed, about 3 minutes. Add fennel fronds and green onions and toss to combine. Cook until heated through, about 30 seconds; immediately remove from heat. Divide rice among serving plates, top with salmon and spoon salsa over top, dividing evenly. Serve immediately.
July 2013

This recipe is a personal recipe added by apjbaglady and has not been tested or endorsed by MyRecipes.

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