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Sunday, March 6, 2016

Slow Roasted Salmon

Disclaimer: This is from several days ago.  We have eaten a ton of grilled stuff with salad since then,

Tonight I was wandering around the 3rd grocery store I had cherry picked today when I realized I had taken nothing out of the freezer for dinner tonight. Thankfully I had noticed wild salmon was on sale and affordable, so that kind of sealed the deal.  I got home the realized I had absolutely no idea how I was going to cook it.  I looked through a couple of cookbooks and found this recipe and voila! I had every single ingredient. (which is why I am so glad I had cherry picked 3 stores or I would not have had even half of the things I needed)  Originally I had picked up a fennel bulb (on sale) for an apple and fennel slaw. Another store had blood oranges on sale and I had sprung for them also.  Lemons were  on sale and Aldi had a 12 jalapenos for a dollar so I bought those to freeze. As a result of the gathering I bought all the things I needed for dinner tonight without realizing it. I love it when the universe makes plans for me!

                                                               Slow Roasted Salmon



Preheat oven to 275 degrees

1 fennel bulb, sliced thinly
1 blood orange, sliced thinly
1 lemon, sliced thinly
1 jalapeno chopped, seeds and all
1 1/2 pounds salmon filets
1/2 cup olive oil
salt and pepper to taste

In a shallow roasting pan (I found a 9x13 pyrex pan worked well) mix the fennel, orange slices, lemon slices and jalepeno.  Salt lightly and stir to blend.  Put the filets on top of the veggie/fruit combo, salt and pepper the top of the fish filets then drizzle the olive oil over them.  Roast in a slow oven for about 40 minutes.  Remove the filets to a platter and spoon the fennel/citrus mix on top of it.
Serve on a plate over cooked couscous (unless you are paleo, then you get nothing underneath yours)

This was a winner meal.  TheHub loved it and Son2 thought it was fantastic also.  I am going to add this to our food rotation.  I think it would be just as good with snapper or grouper so I might try it at least once to see.  If couscous is not your thing it would be great served atop mashed potatoes or rice. Serve it with no grains to keep it paleo because there is nothing tastier than watching everyone else have something to hold all those delicious juices while the paleo eater has them just run all over the plate.

How many Lenten days are left? Oh yeah, 20 1/3.

10 comments:

  1. You should include some of your grilling suppers and then I'll believe that you don't eat like this every night. :)

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    1. If I included them people would wonder why in the world I ever thought it would be interesting. Maybe i should start a blog called " What we really ate for dinner"

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    2. If people are genuinely interested in a picture of what someone bought at the grocery store that week (which many people are), I don't know why they wouldn't be interested in what you've been grilling. :)

      Also, if you start a blog of "What we really ate for dinner", I want to join you. That'a how I feel about what we eat--also not particularly interesting.

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    3. For the record tonight's dinner was grilled chicken with cucumbers , tomatoes and red onions. Pretty exciting huh?

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  2. Replies
    1. It was very good, and I am not a big salmon lover.

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  3. I'm not a big salmon lover, either, but that sounds great. (And I have that platter!)

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  4. I forget sometimes what a huge difference there is between wild and raised salmon. It is just not my favorite fish but this really was good.

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  5. Wow that was timely. Today is the last day of my two weeks off so I tootled down to Annecy for a wander and picked up some salmon and fennel. I will give this a shot but it seems to have all the ingredients I love anyway. Cheers. Anna

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