Chef Michael Lomonaco's Slow-Roasted Salmon with Ginger Recipe


Nutrition

Cal/Serving: 247
Daily Value: 12%
Servings: 4

Low-Carb
Sugar-Conscious, Dairy-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Shellfish-Free, Alcohol-Free
Fat18g28%
Saturated3g17%
Trans0g0%
Carbs3g1%
Fiber0g2%
Sugars1g0%
Protein17g33%
Cholesterol43mg14%
Sodium314mg13%
Calcium14mg1%
Magnesium27mg7%
Potassium338mg10%
Iron1mg3%
Zinc0mg2%
Phosphorus203mg29%
Vitamin A40IU1%
Vitamin C4mg7%
Thiamin (B1)0mg11%
Riboflavin (B2)0mg8%
Niacin (B3)7mg35%
Vitamin B61mg27%
Folic Acid (B9)25µg6%
Vitamin B123µg42%
Vitamin E4mg20%
Vitamin K5µg7%
Fatty acids, total monounsaturated9g0%
Fatty acids, total polyunsaturated4g0%
Have a question about the nutrition data? Let us know.

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Chef Michael Lomonaco

If you're looking to do something a little different, try chef Lomonaco's slow-roasted salmon with ginger, which actually doesn't take that much time to prepare at all. Start working on the sauce when the salmon goes in the oven, and by the time it's done cooking, the sauce will be ready to spoon on top.

5
Ratings14

INGREDIENTS

For the fish:

  • Four 6–7 ounce salmon fillets
  • Fine sea salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil

For the sauce:

  • 2 large shallots, peeled and minced (about ¼ cup minced)
  • 1 tablespoon ginger root, peeled and grated
  • 1 teaspoon chile-infused oil
  • ¼ cup Spanish sherry vinegar
  • 2 tablespoons low-sodium soy sauce

DIRECTIONS

For the fish:

Preheat your oven to 350 degrees. Season the salmon with salt and pepper and lay them skin side down in a baking dish with some oil drizzled on the bottom, place the salmon in the oven and slow roast for 8-10 minutes for medium rare, or until the fish is cooked to your preference.

For the sauce:

Combine the shallots, ginger, chile oil, vinegar and soy sauce in a sauce pot and bring to a boil, lower the heat and reduce by half while the salmon cooks.

Serve the salmon with the reduced ginger and soy sauce drizzled over the fish.

Recipe Details

Servings: 4

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2 Comments

tdm-35-icon.png

This sounds good, however, the ingredients call for skinless salmon, while the directions tell us to lay the steaks skin side down in a dish. Please clarify!

tdm-35-icon.png

Even though the recipe calls for 'skinless' salmon, there is still a 'skin side' to the fillet. Thats the side that goes down in the dish.
Hope that helps to clear things...

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