Roasting salmon in a cool oven for a long time may sound counter intuitive, but slow roasted salmon yields a moist fillet that looks almost raw, yet it has a melty tender texture that’s full of flavour. Short of vacuum sealing and cooking in a thermal circulator, I can’t think of a better way to prepare salmon. You get all the tenderness of poaching without diluting its natural flavors in water.
If that’s not enough to convince you, slow roasting salmon is simple. I usually just coat the salmon in a dry brine and throw it in a cool oven for 30 minutes. Because salmon tends to have a distinct taste that I’m not particularly fond of, I like to pair it with strong flavours. This time, I made a deconstructed Thai green curry giving the heat, salt and sweet components to the tender slow roasted salmon and the creamy coconut, fried garlic and kaffir lime flavours to the creamed spinach below.
The inspiration for this one came on a plane somewhere over Georgia. I was flipping through channels on a flight to Miami, when I came across a National Geographic special documenting the journey of sockeye salmon back to their place of birth. After battling their way up river, and past a hungry clan of marauding bears, the females started shooting out eggs like a Gatling gun. Meanwhile the males swam around vibrating and making the “o” face while fertilizing the eggs. It was striking…
I’d imagine that most people might have been grossed out or even offended by the wanton aquatic fornication. A smaller minority may have been mildly curious from a purely clinical point of view. But I’m not right in the head, and I found myself captivated by the imagery on the seatback LCD. All I could think about was how good all those eggs would taste slathered all over some hot rice and how those red fleshed wonders would melt in my mouth after being slow roasted in my oven.
Ingredients
- 1 pound sockeye salmon
- 1 tablespoon brown sugar
- 2 teaspoons Thai green curry paste
- 2 teaspoons vegetable oil
- 10 ounces spinach (trimmed and thoroughly cleaned)
- 2 cloves garlic (minced)
- 5 kaffir lime leaves (sliced into fine chiffonade)
- 1 can coconut milk (just the cream off the top)
- 1 teaspoon brown sugar
- 1/2 teaspoon kosher salt (less if you use regular salt)
Steps
- Put the oven rack in the middle position and preheat to 200 degrees F. Using tweezers, remove any pin bones from the salmon. Slice the salmon into 2-3 even pieces.
- Mash the brown sugar, green curry paste and oil until smooth and spread all over the salmon. Place the fillets onto a baking sheet and put them in the oven. Bake until the thickest part registers 125 F on an instant read thermometer, about 20-30 minutes.
- For the spinach, blanch in boiling water until just wilted then drain, rinse under cold water and wring out any excess liquid with your hands. Roughly chop the spinach.
- Heat a saucepan over medium heat, add a splash of oil then fry the garlic until it turns brown. Add the kaffir lime leaves and fry for a few seconds.
- Provided the can hasn't been disturbed, there should be a thick layer of coconut cream on the top. Carefully open the can and skim the thick white cream off the top and add it to the pan, you should get about half a can of cream. Add the brown sugar and salt and stir to combine. Add the spinach into the pan to reheat.
- To serve, spread a layer of creamed spinach down then top with a piece of slow roasted salmon.
interesting that you just used the cream part of the coconut milk…i usually mix the coconut milk and cream together before using. if you just use the cream, is the rest of the milk still tasty enough to use in another dish?
I’ve been doing salmon this way in a smoker for some time. Smoke at 180-200 degrees for about 20 minutes depending on thickness.
Absolutely delicious.
The creamed spinach sounds oh so good! Now that would be a good way to get in some vitamins.
This is an interesting technique Marc. I enjoy salmon roasted too but have never “slow roasted” it. Something to consider in the near future.
Reminds me of a salmon mi-cuit I once had at Eleven Madison Park! It had the most buttery texture and, like you said, has a “raw” appearance. I found a recipe on-line: http://www.deliciousdays.com/archives/2005/09/12/salmon-mi-cuit-basil-potato-puree/
I love the creamed spinach with kaffir leaf and coconut milk. I make a similar indian dish with spinach, coconut milk, garlic and curry leaves. I’ll be trying this soon 🙂
interesting that you just used the cream part of the coconut milk…i usually mix the coconut milk and cream together before using. if you just use the cream, is the rest of the milk still tasty enough to use in another dish?
I’ve been doing salmon this way in a smoker for some time. Smoke at 180-200 degrees for about 20 minutes depending on thickness.
Absolutely delicious.
The creamed spinach sounds oh so good! Now that would be a good way to get in some vitamins.
This is an interesting technique Marc. I enjoy salmon roasted too but have never “slow roasted” it. Something to consider in the near future.
You can actually buy the cream alone at some shops, but I usually just get regular coconut milk and skim. It has a thick creamy texture that substitutes the roux you would normally use in creamed spinach.
Without the cream mixed in the liquid is like water, but I’m sure it could be used for something. Also, you rarely get all the cream out, so what you’re left with is like “light” coconut milk.
so interesting… 200F. nice twist on the spinach flavor profile.
Reminds me of a salmon mi-cuit I once had at Eleven Madison Park! It had the most buttery texture and, like you said, has a “raw” appearance. I found a recipe on-line: http://www.deliciousdays.com/archives/2005/09/12/salmon-mi-cuit-basil-potato-puree/
I love the creamed spinach with kaffir leaf and coconut milk. I make a similar indian dish with spinach, coconut milk, garlic and curry leaves. I’ll be trying this soon 🙂
so interesting… 200F. nice twist on the spinach flavor profile.
Well, there’s nothing magical about 200F. I’ve actually done it at 170 before (as low as my oven will go), but it takes almost twice as long to cook and there’s no appreciable difference in texture.
I love Thai Green Curries as you will see on my site and this is just so much more elegant, yet still my favorite Thai flavors!!!
This is beautiful. Low oven = perfect for hot weather. I’ve never done it this way, usually just throw salmon on a grill for a VERY short time so it doesn’t overcook.
Only you, friend Marc, would look at a Wonton Fish Orgy and start fantasizing about spreading salmon progeny on rice and slow roasting the post-orgasmic parents. That’s why I like you so much.
Digging the salmon/spinach color combination, and I love the idea of using the coconut cream in the spinach. Like I’ve said before, you inspire me. ‘cept for that whole spreading babies on rice thing. 😉
Interesting technique to slow roast the salmon which I am definitely going to try. I also like your combination of flavors with both the salmon and the spinach.
What’s remarkable is that your cooking method almost preserved the deep red colour of your salmon…just awesome!
Sounds fantastic!
Have you ever tried slow-poaching salmon in olive oil? A friend of mine used to do that in a restaurant where she worked, and it converted her from a salmon-hater to a salmon-lover!
I love Thai Green Curries as you will see on my site and this is just so much more elegant, yet still my favorite Thai flavors!!!
This is beautiful. Low oven = perfect for hot weather. I’ve never done it this way, usually just throw salmon on a grill for a VERY short time so it doesn’t overcook.
Only you, friend Marc, would look at a Wonton Fish Orgy and start fantasizing about spreading salmon progeny on rice and slow roasting the post-orgasmic parents. That’s why I like you so much.
Digging the salmon/spinach color combination, and I love the idea of using the coconut cream in the spinach. Like I’ve said before, you inspire me. ‘cept for that whole spreading babies on rice thing. 😉
Interesting technique to slow roast the salmon which I am definitely going to try. I also like your combination of flavors with both the salmon and the spinach.
What’s remarkable is that your cooking method almost preserved the deep red colour of your salmon…just awesome!
I think this makes perfect sense. I mean, it’s not what your head goes to first thing, but slow roasting must deepen the flavour while keeping the fish moist.
Thanks for this great idea!
Sounds fantastic!
Have you ever tried slow-poaching salmon in olive oil? A friend of mine used to do that in a restaurant where she worked, and it converted her from a salmon-hater to a salmon-lover!
Nice! At the restaurant I used to work in, the boys played around with poaching halibut in chorizo oil for an Iron Chef-style competition. It was really, really good, and I am NOT a fish person at all!
I think this makes perfect sense. I mean, it’s not what your head goes to first thing, but slow roasting must deepen the flavour while keeping the fish moist.
Thanks for this great idea!
Looks amazing… love how you brought the Thai flavors into the spinach also. I can’t wait to try this.
Ooh, I was drooling over this on Tastespotting just this morning! I love salmon, spinach and Thai, so basically I’m a devotee to your recipe 🙂 You know what I think is the best part about slow roasting salmon? You have a bit more flexibility in terms of cook time, which means less likelihood of messing it up. Speaking as somebody who has, more than one (dozen) time(s) overcooked her fish, I’ll take the help where it can be found hehehe….
I miss Canadian and Alaskan salmon. Have you seen Attenborough’s ‘Nature’s Great Events’? I believe there’s a great episode on the great salmon run — it’s fascinating. I saw a great recipe once for a similar cooking method for tuna — slow roasted on a low temp for hours which resulted in gorgeous tuna confit.
Oh Marc, you are too funny!!! Was so tickled by your description of the documentary 😉 But hey, that salmon looks delectable! And the presentation is gorgeous!
Marc, I’m passing on the Kreativ Blogger award to you. Come to my blog and check it out.
Looks amazing… love how you brought the Thai flavors into the spinach also. I can’t wait to try this.
Ooh, I was drooling over this on Tastespotting just this morning! I love salmon, spinach and Thai, so basically I’m a devotee to your recipe 🙂 You know what I think is the best part about slow roasting salmon? You have a bit more flexibility in terms of cook time, which means less likelihood of messing it up. Speaking as somebody who has, more than one (dozen) time(s) overcooked her fish, I’ll take the help where it can be found hehehe….
I love salmon, especially roasted like this. I usually top mine with a mango-ginger sauce. Curry sounds delicious with it. Last time I made salmon I was lucky to find some good quality fish at the very humble fish section, maybe I’ll find it again and try your curry with it. Yum!
I miss Canadian and Alaskan salmon. Have you seen Attenborough’s ‘Nature’s Great Events’? I believe there’s a great episode on the great salmon run — it’s fascinating. I saw a great recipe once for a similar cooking method for tuna — slow roasted on a low temp for hours which resulted in gorgeous tuna confit.
Nope, I don’t think I have, but now I’ll have to check it out (provided I have an adequate amount of ikura and salmon stocked in the fridge to sate any cravings it might cause):-)
Thanks for the response! I’m definitely going to try out the spinach part (salman looks lovely to – I just don’t eat fish).
Thanks for the response! I’m definitely going to try out the spinach part (salman looks lovely to – I just don’t eat fish).’, ‘0
Oh Marc, you are too funny!!! Was so tickled by your description of the documentary 😉 But hey, that salmon looks delectable! And the presentation is gorgeous!
Nice post Marc, and the green recipe too!
Marc, I’m passing on the Kreativ Blogger award to you. Come to my blog and check it out.
I love salmon, especially roasted like this. I usually top mine with a mango-ginger sauce. Curry sounds delicious with it. Last time I made salmon I was lucky to find some good quality fish at the very humble fish section, maybe I’ll find it again and try your curry with it. Yum!
Very interesting as I never thought of slow roasting a fillet this way before. Usually it’s with a whole salmon which I can barely fit in the oven.
Wonderful photos! And the recipe…. it sounds soooo delicious!!! I HAVE to try it!
Nice post Marc, and the green recipe too!