Rating: 5 stars
2 Ratings
  • 5 star values: 2
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  • 1 star values: 0

Restaurant-quality salmon at home is a cinch with this slow-bake method, which relies on a low temperature and a foil-covered water bath to get to a perfectly pink medium in the center. This recipe goes the extra mile to draw flavor from the fish with a compound butter made from turmeric and cumin which infuses each bite with spiced buttery flavor. You’ll serve this alongside a lemony spinach and a rice pilaf that has juicy pops of golden raisins throughout and a gentle aroma of cinnamon. It’s elegant enough to serve for company, and quick enough to throw together on a weeknight.

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Credit: Greg DuPree

Recipe Summary

hands-on:
30 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°F. Heat 2 tablespoons oil in a medium saucepan over medium. Add rice, raisins, and cinnamon stick. Cook, stirring often, until rice is fragrant and slightly opaque, about 2 minutes. Stir in 2 cups water and 1½ teaspoons salt; bring to a boil over high. Reduce heat to low, cover, and simmer, undisturbed, until liquid is absorbed, about 10 minutes. Remove from heat and let stand, covered, until rice is just tender, about 10 minutes. Fluff with a fork.

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  • Meanwhile, mash butter, turmeric, cumin, and ½ teaspoon salt in a small bowl. Place salmon, skin side down, in a 13-by-9-inch baking dish. Spread butter mixture over salmon; cover with aluminum foil. Bake until salmon is firm when squeezed along sides, 20 to 25 minutes.

  • Toss spinach, lemon juice, pepper, and remaining 2 tablespoons oil and ¼ teaspoon salt in a medium bowl. Serve salad alongside salmon and rice.

Nutrition Facts

744 calories; fat 37g; cholesterol 138mg; fiber 3g; protein 44g; carbohydrates 58g; sodium 1213mg; sugars 12g.
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