WEEKDAYS 1e|12c|p

Slow-Roasted Salmon with Avocado Salad

Michael Symon
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Servings: 8
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easy
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30 to 60 min
Part 1 of 2

Roasted Salmon with Pesto and Avocado Salad


  • Ingredients
  • step-by-step directions
Ingredients
Slow-Roasted Salmon with Avocado Salad
  • 1 tablespoon coriander seeds
  • 1/4 cup honey
  • 1 orange (juiced)
  • 1 cup water
  • 1 side of salmon (skinned and deboned)
  • 2 tablespoons extra-virgin olive oil
  • salt and freshly ground black pepper (to taste)
Almond Basil Pesto: 1/2 cup blanched almonds (lightly toasted)
  • 1 bunch basil (leaves torn)
  • 2 cloves garlic (peeled)
  • 1/2 cup extra-virgin olive oil (plus more if needed)
  • salt and freshly ground black pepper (to taste)
Avocado Salad:
  • 1/4 cup extra-virgin olive oil
  • 1 orange (juice and zest)
  • 2 tablespoons champagne vinegar
  • 1/2 shallot (thinly sliced)
  • 2 avocados (diced)
  • 1 Fresno chili (minced)
  • salt and freshly ground black pepper (to taste)
Directions
  • For the Salmon: Preheat oven to 225ºF. Line a baking sheet with a silicon mat or parchment paper.
  • In a small saucepan, toast the coriander seeds until fragrant, about 1 minute. Add 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.
  • 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.
  • For the Almond Basil Pesto: Combine the first 3 ingredients in a food processor with salt and pepper. Begin to process and slowly drizzle in the oil. Taste to adjust seasoning as needed. The pesto should be thick but spreadable. Process with more oil or more basil to adjust consistency.
  • For the Avocado Salad: In a medium bowl, whisk together the olive oil, orange juice and zest, vinegar, shallot, salt and pepper. Add the avocado and Fresno chili and toss to coat.
  • Tip: Deseed the fresno chili for a less spicy salad.
Similar categories: Dinner Courses & Meals

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