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Slow Roasted Salmon with Mango Salsa by @breadandbasil
Serves 3 - 4, with a generous amount of salsa
Ingredients
Directions
Preheat oven to 275F.
Add a thin layer of olive oil to a baking dish, then lay the salmon fillet in the dish. Season with sea salt and black pepper, then layer lemon slices on top of and around the salmon. Add the scallions, then add enough olive oil to almost cover the salmon.
Bake the salmon until the edges are turning opaque and the center starts to flake when gently pressed, 25 - 30 minutes.
While the salmon cooks, make the salsa: combine mango, tomatoes, chives or scallions, red onion, basil, lime juice, and vinegar in a large bowl, tossing well. Season with sea salt and black pepper to taste. The salsa can also be made up to a day before serving and chilled until ready to serve.
When salmon is fully cooked, remove from oven and gently lift out of the olive oil* with a slotted spatula. Lay the warm salmon on a bed of mixed greens, and top each portion
with a generous amount of mango salsa. Serve immediately.
This recipe keeps well in the refrigerator for up to one day. If you are storing leftover salmon, use the reserved oil to cover the fish to prevent it from drying out.
After using all the salmon, strain the remaining olive oil through a coffee filter and refrigerate or freeze it for future use up to 2 more times. Keep in mind that it will have a mild fish flavor, so consider using it in similar applications or as a dressing on green vegetables.
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Ingredients
Directions
Preheat oven to 275F.
Add a thin layer of olive oil to a baking dish, then lay the salmon fillet in the dish. Season with sea salt and black pepper, then layer lemon slices on top of and around the salmon. Add the scallions, then add enough olive oil to almost cover the salmon.
Bake the salmon until the edges are turning opaque and the center starts to flake when gently pressed, 25 - 30 minutes.
While the salmon cooks, make the salsa: combine mango, tomatoes, chives or scallions, red onion, basil, lime juice, and vinegar in a large bowl, tossing well. Season with sea salt and black pepper to taste. The salsa can also be made up to a day before serving and chilled until ready to serve.
When salmon is fully cooked, remove from oven and gently lift out of the olive oil* with a slotted spatula. Lay the warm salmon on a bed of mixed greens, and top each portion
with a generous amount of mango salsa. Serve immediately.
This recipe keeps well in the refrigerator for up to one day. If you are storing leftover salmon, use the reserved oil to cover the fish to prevent it from drying out.
After using all the salmon, strain the remaining olive oil through a coffee filter and refrigerate or freeze it for future use up to 2 more times. Keep in mind that it will have a mild fish flavor, so consider using it in similar applications or as a dressing on green vegetables.