If I had to pick a favorite fish, I would have to say salmon! Not only was it the only fish everyone in my family liked growing up, it’s also readily available, versatile, and has great flavor without being too fishy. In this recipe, I slather a side of salmon with whole grain mustard and apricot jam before slowly roasting it in the oven. The mustard and jam are tangy and sweet, almost like honey mustard, and the fish get super tender when it’s cooked slowly. It’s a 3 ingredient preparation that’s as delicious as it is easy. I love pairing the rich, fatty salmon with a crunchy, bright salad! This one is a perfect mixture of textures and flavors, from tender greens, crunchy, licorice-y fennel to pops of fresh citrus and crunchy, toasted nuts. All of that gets dressed in a punchy, spicy vinaigrette – you can adjust the cayenne to your liking! – and the result is a symphony of flavors that pair perfectly with the salmon. This is an impress-your-friends-at-a-dinner-party meal that comes together with minimal effort!
Slow Roasted Salmon with Citrusy Arugula Salad
WHAT YOU’LL NEED
For the Salmon
- 1 4-5 pound side of salmon
- ½ cup apricot jam
- ¼ cup whole grain mustard
- Kosher salt and freshly ground black pepper to taste
- For the Dressing
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- 3 tablespoons lemon juice about 1 large lemon
- 1 garlic clove microplaned or minced
- ½ teaspoon honey
- ¼ teaspoon cayenne plus up to ½ teaspoon to taste
- ¼ cup olive oil
- Kosher salt and freshly ground black pepper to taste
For the Salad
- 1 5 ounce container arugula
- 1 head Bibb lettuce washed and leaves torn into large pieces
- 1 small fennel bulb
- 3 small oranges
- ¼ cup nuts of choice toasted and chopped
Instructions
For the Salmon
- Preheat oven to 300°F.
- In a small bowl, mix together apricot jam and whole grain mustard. Set aside.
- Add salmon to a sheet tray and spread jam mixture all over the surface of the salmon.
- Bake for 35-40 minutes for a medium salmon, or until internal temperature reaches 145°F. While the salmon is cooking, make the dressing.
For the Salad
- In a small bowl, add lemon juice, mustards, garlic, honey and cayenne. Whisk well to combine. Slowly drizzle in olive oil, whisking constantly, to emulsify the dressing. Taste and season with salt and pepper to taste. Set dressing aside.
- Next, prepare the fennel and oranges. Using a mandoline (or a very sharp knife), slice fennel ⅛ inch thick. Fill a medium bowl with ice and water and add fennel. Reserve.
- For the oranges, slice just enough from the bottom and the top to create a flat surface. Cut far in enough that the orange flesh is visible, rather than the white pith. Set the orange cut side down on a cutting board. Then working from the top, run your knife down the side of the orange, following the curvature of the fruit. Be careful to remove the rind and pith only, rather than the flesh of the orange (although it is okay if some comes off). Continue all of the way around until all of the rind is removed. If some pith remains, trim it off with your knife. Once the orange is free of pith and rind, turn the orange on its side so the trimmed slices face up. Run your knife on the inside of each membrane, releasing slices of fruit from the orange. Add slices to a bowl and reserve.
- Next, in a very large mixing bowl, add arugula and Bibb lettuce. Set aside until ready to serve.
- Once salmon is cooked to preferred temperature, remove from oven and allow to rest for 10-15 minutes.
For Serving
- Right before serving, season lettuces with salt and pepper and gently toss to combine. Add salad dressing over top and gently toss to combine. Transfer to a serving platter and top with fennel, oranges and chopped nuts.
- Serve immediately with salmon and enjoy.
