Slow-Roasted Citrus Salmon With Herb Salad

Credit New York Times

Slow-Roasted Citrus Salmon With Herb Salad

Alison Roman

• Yield 4 to 6 servings
• Time 35 minutes

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Romulo Yanes for The New York Times

This is truly the best way to cook salmon. Slowly roasting an already fatty fish in an even more luxurious fat (here, olive oil) makes it nearly impossible to overcook. Plus, you can flavor that oil with whatever you fancy — spices, herbs, citrus, chiles — which, in turn, will flavor the fish. It's a very simple method for cooking any large piece of fish (cod or halibut work well here, too). This makes it the ideal dinner party trick, sitting perfectly in the center of a Venn diagram where “looks impressive” and “not a ton of work” overlap. It also doubles beautifully. Store any leftover salmon in the remaining oil, which will keep it from drying out, and use it to elevate a salad or a bagel with cream cheese.

Seafood, Salmon, Weekday, Weeknight, Main Course

2,192 ratings

Ingredients

• 1 (1 1/2-pound) piece skinless salmon fillet (or halibut or cod)
• Kosher salt and black pepper
• 2 lemons, Meyer or regular, thinly sliced, plus 1 tablespoon fresh lemon juice
• 1 blood orange, mandarin orange or regular orange, thinly sliced
• 6 sprigs thyme, rosemary, oregano or marjoram (optional)
• 1 ½ cups olive oil
• 2 cups herbs, such as parsley, cilantro, dill and tarragon, roughly picked from the stem
• Flaky sea salt, for serving

• Nutritional Information

Preparation

1. Heat oven to 300 degrees. Season salmon with salt and pepper on both sides. Place in a large baking dish with sliced lemons, orange and thyme (or rosemary, oregano or marjoram), if using.
2. Drizzle everything with olive oil and bake until salmon is just turning opaque at the edges and is nearly cooked through, 25 to 35 minutes.
3. Toss fresh herbs with 1 tablespoon lemon juice and flaky salt. Serve alongside salmon.

Cioppino - a lovely seafood stew

 From the Press Enterprise, Dec. 20, 2015

Classic holiday dishes usually are fattier, sweeter and heavier than our normal fare, so when a traditional dish actually is healthy without any tweaks, that’s something to celebrate!

So if cioppino isn’t somewhere on your holiday menu, let’s change that.

Cioppino is a tomato-based fish stew that relies on simple and healthy ingredients for flavor.

It’s the ultimate guilt-free comfort food.

Cioppino is incredibly versatile. You can make it as simple or fancy as you like depending on the seafood you use. Anything from the fishmonger’s best catch to frozen seafood mixes will work.

And a mix of fish and seafood each week is one of the best health moves we can make for our brain and heart health.

My cioppino version is super quick. The result is a light-and-lovely tomato broth that satisfies without weighing you down, which is the perfect foil for those belt-loosening meals that dot the holiday landscape.

The recipe takes just minutes to prepare, making it perfect for entertaining (spend more time with your guests!) and weeknight post-work dining alike.

You even could make the broth the night before, then simply heat it up and add the seafood moments before serving. That means you get a company-worthy dinner on the table in under 15 minutes.

Fresh fennel and orange zest are the secrets to great flavor. That hint of licorice plus that slightly sweet aromatic orange zest work magic together in the acidic tomato sauce.

And remember, any cioppino recipe really is a template, ready for you to personalize and make your own.

Once you make one cioppino this holiday season, I’ll bet you will be enjoying fish stews throughout the year.

Quick Cioppino

Start to finish: 30 minutes

Servings: 6

2 tablespoons extra-virgin olive oil

1 large yellow onion, thinly sliced

1 fennel bulb, trimmed and thinly sliced (a mandoline is best)

Kosher salt

8 cloves garlic, minced

1/2 teaspoon red pepper flakes

1/4 cup tomato paste

1 tablespoon chopped fresh oregano

1 tablespoon chopped fresh thyme

2 teaspoons grated orange zest

11/2 cups dry white wine

11/2 cups fish stock or clam juice

1 cup chicken stock (or more fish stock)

1/2 to 1 cup water

28-ounce can crushed tomatoes, finely chopped and with juices

2 bay leaves

1 pound cod (or other white fish), cut into 1-inch chunks

1 pound uncooked, shelled shrimp

2 tablespoons lemon juice

1/4 cup chopped parsley

In a large, heavy-bottomed pot over medium, heat the olive oil.

Add the onion, fennel and a generous pinch of salt.

Cook until tender, about 12 minutes, stirring often.

Add the garlic, red pepper flakes, tomato paste, oregano, thyme and orange zest, then cook, stirring until very fragrant, about 3 minutes.

Increase the heat to high and deglaze the pan with the wine and let bubble for 3 minutes, stirring.

Add the stock, 1/2 cup of water, tomatoes and bay leaves, then simmer for 10 minutes.

Taste, adjust seasoning, then add an additional 1/2 cup of water if too thick.

Add the cod and shrimp, then cover and cook just until the fish and shrimp are cooked through, 5 to 7 minutes.

Uncover, stir in the lemon juice, then top with parsley to serve.

Nutritional information per serving: 270 calories; 60 calories from fat (22 percent of total calories); 7 g fat (1 g saturated; 0 g trans fats); 125 mg cholesterol; 910 mg sodium; 15 g carbohydrate; 3 g fiber; 6 g sugar; and 27 g protein.

Salmon with a Fiery Warm Salsa

From Spices Inc.
The salmon from Wild for Salmon on Route 11 in Bloomsburg is what I recommend.

Salmon with a Fiery Warm Salsa

Ok, this dish was a blast and not just because it was delicious! Penny is a big fan of salmon while I tend to prefer Tilapia so we of course have to work both into our rotation of fish dishes. Salmon is one of those good fishes for the picky eater who doesn't generally like the taste of fish (which is certainly me).

This was a easy salmon recipe to prepare and you can't go wrong anytime you get to create a salsa. This flavorful salsa was prepared a bit differently as we broke out the cast iron skillet and made it a warm salsa.

Salmon is one of those great fuel for the body foods as one serving of salmon is packed with nutrients including Omega 3 (87% of the daily recommended amount), Vitamin D (103%), Selenium (76%) and Protein (58%) just to name a few. And for those that don't know fish oil is believed by some to be one of the big secrets to burning fat.

*11g of fat comes from the salmon which is very high in Omega -3 fatty acids (the good fats).

The lime added a bit of tang to the heat of the jalapeno while the warm salsa nicely balanced the whole meal and warm tomato gave some soft almost sweet texture that also married well with the lime and jalapeno. This is definitely a meal that will become a fixture in the rotation of fish dishes

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Ingredients:

• 2 teaspoons of olive oil
• 2 skinless salmon fillets (6 oz each)
• 2 teaspoons Wild For Salmon seasoning
• 10-12 cherry tomatoes about 3 ozs, cut in halves
• 1 small yellow onion, chopped
• 1 fresh jalapeno, seeded and minced
• 1 fresh lime

Directions:

1. Heat skillet to medium high heat and add olive oil
2. Heat indoor or outdoor grill to medium heat
3. Add onions, tomatoes and jalapenos and cook until onions and tomatoes are soft. Remove from heat, add juice from 1/2 of the lime and keep warm.
4. Season both sides of the fillets with Wild For Salmon seasoning and place on the grill, cook for about 6-8 or until flaky (we turned ours over twice to lightly brown both sides)
5. Mix the tomatoes, onions and jalapenos into a salsa and serve as a side with the salmon fillets
6. Cut remaining lime into quarters and take one quarter and squeeze over the fish and salsa

Serves: Serves 2

Nutritional Information (per serving):
Calories 342
Protein  35 g
Carbs 16 g
Fat  15 g
Sat Fat  2.2 g
Trans Fat  0.0 g
Fiber  2 g
Sodium  152 mg