Imagine a dish that transforms an ordinary evening meal into a culinary masterpiece - our Slow Roasted Salmon Citrus Salad is precisely that magical creation! Forget everything you know about dry, overcooked fish. This recipe promises a melt-in-your-mouth salmon experience that's bursting with bright, refreshing citrus flavors. Whether you're a seasoned home chef or a cooking novice, this foolproof method will have you serving restaurant-quality meals that will impress even the most discerning palates.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- Salmon fillets
- Mixed greens
- Grapefruit
- Orange
- Red onion
- Olive oil
- Salt
- Pepper
Instructions
- Preheat your oven to 275°F (135°C). This low temperature will allow the salmon to cook slowly and evenly, resulting in a tender and flaky texture.
- While the oven is preheating, prepare the salmon fillets. Pat them dry with paper towels to remove excess moisture. This helps achieve a nice texture when roasting.
- Place the salmon fillets on a baking sheet lined with parchment paper for easy cleanup. Drizzle a tablespoon of olive oil over the fillets and season generously with salt and pepper on both sides.
- Once the oven is ready, place the baking sheet with the salmon in the oven. Roast the salmon for about 30 minutes, or until it is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- While the salmon is roasting, prepare the citrus salad. Start by washing and drying the mixed greens. Place them in a large salad bowl.
- Next, peel the grapefruit and orange. Segment the fruits by cutting between the membranes to release the juicy segments. Add the citrus segments to the bowl with the mixed greens.
- Thinly slice the red onion and add it to the salad bowl. The red onion will add a nice crunch and a touch of sharpness to balance the sweetness of the citrus.
- In a small bowl, whisk together 2 tablespoons of olive oil, a pinch of salt, and a dash of pepper to create a simple vinaigrette. Drizzle this over the salad and toss gently to combine.
- Once the salmon is finished roasting, remove it from the oven and let it rest for a few minutes. This allows the juices to redistribute for maximum flavor.
- To serve, place a generous handful of the citrus salad on each plate. Top with a salmon fillet and garnish with additional citrus segments if desired. Enjoy your Slow Roasted Salmon Citrus Salad!
Tips
- • Temperature is key: Always use a meat thermometer to ensure your salmon reaches the perfect 145°F internal temperature. • Pat salmon dry before seasoning to achieve a beautiful, even crust. • Choose fresh, high-quality salmon fillets for the best flavor and texture. • Don't rush the roasting process - low and slow is the secret to tender, flaky fish. • Let the salmon rest after cooking to allow juices to redistribute, ensuring maximum moisture. • For extra flavor, try adding fresh herbs like dill or parsley to your salmon before roasting. • Use room temperature citrus for the most vibrant and juicy segments.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 12g
Protein: 28g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 80mg
