Tuesday, February 9, 2016

Slow Roasted Salmon w/ Beets & Avocado


I haven't posted a beet recipe in forever, and I know you've missed them.

Though beets are a summer crop in my garden, they are always available in the winter months and stay for a while in your fridge crisper drawer.

You know I like to roast them for recipes such as this one.


I tried slow roasting salmon for a change (how many ways can you cook a salmon? The answer is: many).

It was a nice change, and the salmon was nice and moist, cooked at the low temp.

Just lay a piece of salmon (I used Alaskan wild coho) in a baking dish.

Pour about 1.5 tbsp of olive oil over a 1 lb. piece of fish.
Season with kosher salt, pepper, lemon zest and thyme.


Place in a preheated 250F oven for 25 minutes (farm raised salmon might take a few minutes more).

Roast up some beets and slice them up.


Slice up an avocado and some watermelon radish.

Arrange all the pretty components on a bed of arugula.

Then place the slow roasted salmon on top (at room temperature).

Drizzle with some lemon juice, white balsamic and olive oil.

Season with sea salt & pepper.


A colorful winter dish.

Healthy and delicious. :)

4 comments:

Content in a Cottage said...

Stacey -- This looks like Mardi Gras on a plate. I'm sure it's delicious too.
xo, Rosemary

Dawn K said...

Talk about eating the rainbow! Beautiful plate. I wouldn't have thought of slow roasting salmon, assuming it would be dry and over cooked. The photo shows that it clearly is not, nice and flaky. Thanks for the idea! Dawn

PhotoTherapist said...

Slow is the way to go!

Carolyn said...

Living in Seattle I have cooked a lot of salmon but have never tried slow cooking it. Will definitely try it this way next time!!