Michael Symon's Slow-Roasted Salmon

By lromito

Ingredients

• For the Salmon:
• 1 tablespoon Coriander Seed
• 1/4 cup Honey
• 1 Orange (juiced)
• 1 cup Water
• 1 side of Salmon (skinned and deboned)
• Extra Virgin Olive Oil
• Salt and Pepper
• For the Almond Basil Pesto:
• 1/2 cup Blanched Almonds (lightly toasted)
• 1 bunch Basil (leaves torn)
• 2 Garlic cloves (peeled)
• 1/3 cup Extra Virgin Olive Oil (plus more if needed)
• Salt and Pepper
• For the Avocado Salad:
• 1/4 cup Extra Virgin Olive Oil
• 1 Orange (juice and zest)
• 2 tablespoons Champagne Vinegar
• 1/2 Shallot (sliced thinly)
• 2 Avocados (diced)
• 1 Fresno Chili (minced)

Details

Servings 1
Adapted from beta.abc.go.com

Preparation

Step 1

step 1

ingredients

instructions For the Salmon: Preheat oven to 225 degrees F. Line a baking sheet with a silicon mat or parchment paper.

step 2

ingredients 1 tablespoon Coriander Seed
1/4 cup Honey
1 Orange (juiced)
1 cup Water
Salt and Pepper

instructions In a small sauce pot toast the coriander seeds until fragrant, about 1 minute. Add the honey, orange juice, water, salt and pepper. Bring to a boil and reduce to a simmer. Cook for 15 minutes or until thick and reduced by half.

step 3

ingredients 1 side of Salmon (skinned and deboned)
Extra Virgin Olive Oil

instructions Season the salmon with salt pepper and a drizzle of olive oil. Transfer to the prepared baking sheet and brush with the honey glaze. Bake for 30 to 35 minutes for medium rare, slightly opaque in the middle. Cook longer for a more well-done piece of salmon. Remove from the oven and allow to cool slightly. Smear the salmon with the pesto and top with the avocado salad.

step 4

ingredients 1/2 cup Blanched Almonds (lightly toasted)
1 bunch Basil (leaves torn)
2 Garlic cloves (peeled)
Salt and Pepper
1/3 cup Extra Virgin Olive Oil (plus more if needed)

instructions For the Almond Basil Pesto: Combine the first 3 ingredients in a food processor with salt and pepper. Begin to processor and slowly drizzle in the oil. Stop and taste to adjust seasoning. Pesto should be thick but spreadable. Process with more oil or more basil to adjust consistency.

step 5

ingredients 1 Orange (juice and zest)
2 tablespoons Champagne Vinegar
1/4 cup Extra Virgin Olive Oil
1/2 Shallot (sliced thinly)
2 Avocados (diced)
1 Fresno Chili (minced)

instructions For the Avocado Salad: In a medium bowl, whisk together the orange juice and zest, vinegar, olive oil, shallot, salt and pepper. Toss in the avocado and fresno to coat. Adjust seasoning to taste.

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