Best 3 Spicy Slow Roasted Salmon With Cucumbers And Feta Recipes

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Calling all salmon lovers! Get ready to tantalize your taste buds with our irresistible recipe for spicy slow roasted salmon with cucumbers and feta. This dish is a symphony of flavors that will transport you to the Mediterranean. Picture perfectly roasted salmon infused with a tantalizing blend of spices, nestled alongside crisp cucumbers and crumbled feta cheese. The combination of textures and flavors will leave you craving more. Whether you're a seasoned chef or a beginner in the kitchen, this recipe is designed to guide you effortlessly towards culinary success. So, gather your ingredients, preheat your oven, and let's embark on a taste adventure you won't soon forget!

Let's cook with our recipes!

SPICY SLOW-ROASTED SALMON WITH CUCUMBERS AND FETA



Spicy Slow-Roasted Salmon With Cucumbers and Feta image

Roasting salmon low and slow in a shallow pool of olive oil guarantees that it won't overcook - and that it'll soak up whatever other flavors are swimming in the oil. Dried chile, fennel and coriander provide a crunchy bite and sneaky heat to the buttery salmon. Serve it warm or at room temperature, with cucumbers, drizzles of more spicy oil, and feta, for a little more plushness. Store any leftover salmon for up to 2 days in the oil, so it doesn't dry out.

Provided by Ali Slagle

Categories     dinner, weekday, seafood, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

3/4 cup extra-virgin olive oil
2 1/2 teaspoons red-pepper flakes
1/2 teaspoon smoked paprika
1 tablespoon fennel seeds, crushed
1 tablespoon coriander seeds, crushed
Kosher salt and black pepper
1 (2-pound) skinless salmon fillet
1 large English cucumber or 3 Persian cucumbers
4 ounces feta, crumbled (about 1 cup)
1/4 cup parsley leaves

Steps:

  • Heat the oven to 300 degrees. In an ovenproof skillet large enough to hold the salmon, combine olive oil, red-pepper flakes, paprika, fennel seeds, coriander seeds and a pinch each of salt and pepper. Cook over low heat, stirring occasionally, until fragrant and just simmering, about 5 minutes.
  • Pat the salmon dry, then sprinkle with salt and place in the spiced oil flesh side up. Spoon some of the oil over the salmon, then bake, basting occasionally, until cooked through, 15 to 25 minutes. (You will know if the salmon is done when the fish flakes when cut into with a knife or fork or when an instant-read thermometer inserted into the thickest part reaches 120 degrees.)
  • While the salmon roasts, peel the cucumber and cut into bite-size pieces. Sprinkle with salt.
  • Break the salmon into large pieces on a serving platter. (Alternatively, you can make the salmon in advance, and eat it at room temperature.) Scatter the cucumbers around the salmon, then top with feta and parsley. Drizzle chile oil over everything to taste. (You will have more than you need - dip bread into any remaining oil.)

Nutrition Facts : @context http, Calories 631, UnsaturatedFat 36 grams, Carbohydrate 3 grams, Fat 53 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 12 grams, Sodium 520 milligrams, Sugar 1 gram

SPICY SLOW-ROASTED SALMON W/FETA



Spicy slow-roasted salmon w/feta image

not set

Provided by BigOven Cooks

Categories     not set

Time 30m

Yield 1

Number Of Ingredients 11

3/4 upextra-virgin olive oil
2 1/2 teaspoons red-pepper flakes
1/2 easpoonsmoked paprika
1 tablespoon fennel seeds crushed
1 tablespoon coriander seeds crushed
Kosher salt and black pepper
1 (2-pound) skinless salmon fillet
1 large English cucumber or 3 Persian cucumbers
4 ounces feta crumbled (about 1 cup)
1/4 upparsley leaves
Bread

Steps:

  • Heat the oven to 300 degrees. In an ovenproof skillet large enough to hold the salmon, combine olive oil, red-pepper flakes, paprika, fennel seeds, coriander seeds and a pinch each of salt and pepper. Cook over low heat, stirring occasionally, until fragrant and just simmering, about 5 minutes. Pat the salmon dry, then sprinkle with salt and place in the spiced oil flesh side up. Spoon some of the oil over the salmon, then bake, basting occasionally, until cooked through, 15 to 25 minutes. (You will know if the salmon is done when the fish flakes when cut into with a knife or fork or when an instant-read thermometer inserted into the thickest part reaches 120 degrees.) While the salmon roasts, peel the cucumber and cut into bite-size pieces. Sprinkle with salt. Break the salmon into large pieces on a serving platter. (Alternatively, you can make the salmon in advance, and eat it at room temperature.) Scatter the cucumbers around the salmon, then top with feta and parsley. Drizzle chile oil over everything to taste. (You will have more than you need - dip bread into any remaining oil.)

Nutrition Facts : Calories 354 calories, Fat 4.52069000194684 g, Carbohydrate 67.8126300060246 g, Cholesterol 0 mg, Fiber 8.31500017720551 g, Protein 14.4623300013552 g, SaturatedFat 0.749850000108462 g, ServingSize 1 1 (234g), Sodium 845.876000003835 mg, Sugar 59.4976298288191 g, TransFat 0.579120000158858 g

SLOW-ROASTED KING SALMON WITH CREAMED CUCUMBERS



Slow-Roasted King Salmon With Creamed Cucumbers image

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h15m

Yield 6 servings

Number Of Ingredients 10

2 tablespoons unsalted butter
1 2-inch piece fresh ginger, peeled and minced
1 large shallot, peeled and sliced
2 English cucumbers, peeled, halved lengthwise and sliced 1/4-inch thick
Salt and freshly ground white pepper
2 1/2 pounds king salmon fillet, skinned, pin bones removed
1/2 cup chardonnay
1 lemon
1/2 cup creme fraiche
1 tablespoon minced chives

Steps:

  • Preheat oven to 200 degrees. Melt butter over low heat in a skillet. Add ginger and shallot and sauté briefly, until softened. Add cucumbers, season with salt and pepper and sauté until almost translucent. Spread in a baking dish large enough to hold salmon. Do not wash skillet.
  • Place salmon on cucumbers. Pour chardonnay around salmon. Season with salt and pepper and sprinkle with juice of half the lemon. Cover with a sheet of parchment or wax paper. Place in oven and cook 45 minutes for medium rare, 50 to 55 minutes for more well-cooked. Because fish is slow-roasted, it will remain quite red in center.
  • Transfer salmon to a large platter with a rim. Transfer cucumber mixture to skillet and cook down for 5 minutes. Stir in crème fraîche and cook until sauce is consistency of heavy cream. Season with salt, pepper and remaining lemon juice. Pour mixture around fish. Sprinkle fish with chives and serve.

Nutrition Facts : @context http, Calories 509, UnsaturatedFat 17 grams, Carbohydrate 8 grams, Fat 33 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 10 grams, Sodium 833 milligrams, Sugar 4 grams, TransFat 0 grams

Tips:

  • Choose the right salmon fillet: Look for a fillet that is about 1 pound in weight and has a thickness of about 1 inch. The skin should be intact and silvery, and the flesh should be firm and opaque.
  • Make sure the salmon is properly seasoned: The salmon should be seasoned with salt, pepper, and paprika before roasting. This will help to enhance the flavor of the fish.
  • Roast the salmon slowly and carefully: The salmon should be roasted at a low temperature (275 degrees Fahrenheit) for about 20 minutes per pound. This will help to ensure that the salmon is cooked through without becoming dry or overcooked.
  • Make the cucumber-feta salad while the salmon is roasting: This salad is a refreshing and flavorful complement to the salmon. It can be made ahead of time and stored in the refrigerator until ready to serve.
  • Serve the salmon with the cucumber-feta salad and your favorite sides: The salmon can be served with a variety of sides, such as roasted vegetables, rice, or potatoes.

Conclusion:

This spicy slow-roasted salmon with cucumbers and feta is a delicious and easy-to-make dish that is perfect for a weeknight meal. The salmon is roasted to perfection and is complemented by the refreshing cucumber-feta salad. This dish is sure to please everyone at your table.

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