Spicy Slow-Roasted Salmon With Cucumbers and Feta
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup extra-virgin olive oil
- 2½teaspoons red-pepper flakes
- ½teaspoon smoked paprika
- 1tablespoon fennel seeds, crushed
- 1tablespoon coriander seeds, crushed
- Kosher salt and black pepper
- 1(2-pound) skinless salmon fillet
- 1large English cucumber or 3 Persian cucumbers
- 4ounces feta, crumbled (about 1 cup)
- ¼cup parsley leaves
Nutritional analysis per serving (6 servings)
632 calories; 53 grams fat; 12 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 9 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 35 grams protein; 520 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 300 degrees. In an ovenproof skillet large enough to hold the salmon, combine olive oil, red-pepper flakes, paprika, fennel seeds, coriander seeds and a pinch each of salt and pepper. Cook over low heat, stirring occasionally, until fragrant and just simmering, about 5 minutes.
- Step 2
Pat the salmon dry, then sprinkle with salt and place in the spiced oil flesh side up. Spoon some of the oil over the salmon, then bake, basting occasionally, until cooked through, 15 to 25 minutes. (You will know if the salmon is done when the fish flakes when cut into with a knife or fork or when an instant-read thermometer inserted into the thickest part reaches 120 degrees.)
- Step 3
While the salmon roasts, peel the cucumber and cut into bite-size pieces. Sprinkle with salt.
- Step 4
Break the salmon into large pieces on a serving platter. (Alternatively, you can make the salmon in advance, and eat it at room temperature.) Scatter the cucumbers around the salmon, then top with feta and parsley. Drizzle chile oil over everything to taste. (You will have more than you need — dip bread into any remaining oil.)
Private Notes
Comments
Salmon was perfectly cooked and the oil was delicious. We put the fish and cucumbers over a bed of baby kale for a full meal. The only thing missing was acid- this really needed some lime juice to bring it alive.
I doubled all the spices except the smoked paprika and hot peppers, added a tablespoon of cumin, toasted the spices first in a dry skillet, ground them gently in a mortar and pestle and then warmed in the oil and let it infuse for half an hour before roasting the salmon. Added last of the summer sungolds to the cukes, and a healthy squeeze of lime over all. Total keeper.
This looked so delicious! But I was underwhelmed by the flavors. You could taste the coriander and a bit of the red pepper flakes, but the only saving grace was a squeeze of lemon when served. Seemed like a waste of good oil although if I do this again, I would infuse the oil, then let sit out to blend and intensify the flavors before using. Could be tasty on all sorts of dishes.
Wilted chopped kale in a pan with oil, a tiny amount of roasted garlic, and lemon then steamed it with a tablespoon or two of water in the microwave. Great under the dish. Also used sheep milk feta for extra creaminess. Side of parsley potatoes. Excellent.
Sauté seasoning mixture in a small saucepan. (watch the amount of red pepper flakes based on total amount of salmon - we did 2 small fillets with skin on). For our amount of salmon put salmon in a cold pan and heat until skin is crispy. Then add seasoning mix and baste until done. Don't need to heat the oven and actually cooks quicker. Delicious!!
I love this dish! Spicy and simple and… delicious oil - dip some bread in the leftovers. I like to serve over enhanced rice - rice stirred with fried cumin seed and onions - drizzle the oil over rice/cucs/feta - yummy bowl!