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About the Recipe: Cooking the salmon for a longer time in a lower oven temperature allows the fish to stay moist and have a melt-in-your-mouth texture. Since the portions are for individual servings, the fish cooks faster than a whole fish fillet. It is an attractive dish to serve, topped with pickled red onions, fresh chopped cilantro leaves, and pomegranate seeds.
Recipe Inspired by: The Vegetable Butcher, Cara Mangini 2016
Cook’s Note: I like to fine chop a small, peeled potato and fry it in olive oil until crispy. Sprinkle lightly with salt. It adds a surprising, garnish crunch to the dish.
Cook Pickling Liquid: Combine vinegar, sugar, water, and salt in medium size saucepan. Bring to a simmer over medium heat and cook stirring until sugar dissolves.
Add Onions: Stir in onion slices; cook stir occasionally until onion just begins to soften about 4 minutes. Transfer onion slices to bowl or jar; pour hot cooking liquid over them. Let stand to cool, turn occasionally. Cover; place in refrigerator until serving. Store in tightly covered container for up to 1 week. Makes 3 cups
Cooking Tip: One of the most pleasing aspects of red onions, because they are less intense than brown onions, is that when you chop them, they don’t make your eyes water as much – making them easy to prepare and cook.
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Oven Baking: Bake salmon in preheated 275-degree F. oven, which allows the fish to retain its moisture and oils. Bake until an instant-read thermometer inserted into the thickest part registers about 125 degrees F for medium, about 25 minutes depending on the thickness of the fish. Remove from oven; let rest about 10 minutes.
To Serve: Serve each salmon fillet on warm dinner plates, top with sliced pickled red onions, chopped cilantro leaves, and sprinkle with red currants or pomegranate seeds.
Serves: 3 to 4 servings
pdf for Copy of Recipe – “Slow and Low” Mediterranean Salmon
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