Slow Roasted Salmon with Citrus Salsa VerdeCourse: DinnerCuisine: AmericanDifficulty: Easy
This recipe is so flavorful and I love the citrus salsa verde as I have used it in other recipes. It is so good and healthy and works with pork and chicken as well as vegetables. So many possibilities. I usually make the salsa verde early in the day and then the flavors have all combined while it sits. Salmon is so good when it is slow roasted. It tastes so good and flakes perfectly. This is an easy recipe for a busy family school night or for company.
1 shallot, skinned and sliced thinly
Zest from 1 orange, divided
Zest from 1 lemon, divided
1 Tablespoon plus 1/2 cup olive oil
1 lb salmon fillet
1/2 cup freshly chopped cilantro
1/2 cup freshly chopped parsley
1 clove of garlic, skinned and grated
1/2 teaspoon smoked paprika
Fresh juice from 1 orange
Fresh juice from 1 lemon
- Preheat oven to 250. Combine shallot, half of the orange and lemon zests and 1 Tablespoon oil in a baking dish. Season salmon with salt and coat with mixture. Bake fish until just opaque in the center and flakes easily with a fork, about 30-35 mixtures.
- Meanwhile mix cilantro, parsley, garlic, paprika, remaining zests and juices from lemon and orange. Mix well then add 1/2 cup of olive oil and mix well. I find this is best to do in a clean jar with a tight fitting lid. Then season sauce with salt to taste.
- Serve with cous cous or basmati rice and spoon sauce over fish and rice.