Food Recipes Roasted Spiced Salmon 5.0 (2) 1 Review Restaurant-quality salmon at home is a cinch with this slow-bake method. By Liz Mervosh Liz Mervosh Elizabeth Mervosh is a product tester and recipe developer for the Meredith Food Studios in Birmingham, Alabama. Highlights: * Went to work at Meredith Food Studios in 2017 * It houses test kitchens for Southern Living, Real Simple, Food & Wine, People, and Health * Went to culinary school at The Culinary Institute of America * Got her start working in restaurants Real Simple's Editorial Guidelines Published on April 15, 2020 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 30 mins Total Time: 40 mins Yield: 4 serves Jump to Nutrition Facts Jump to recipe Here, roasted spiced salmon 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. Ingredients ¼ cup olive oil, divided 1 cup basmati rice ½ cup golden raisins 1 cinnamon stick 2 ¼ teaspoons kosher salt, divided 4 tablespoons unsalted butter, softened ½ teaspoon ground turmeric ½ teaspoon coarsely chopped cumin seeds 4 6-ounce skin-on salmon fillets 4 cups packed fresh baby spinach 1 teaspoon fresh lemon juice (from 1 lemon) ⅛ teaspoon freshly ground black pepper Directions 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. 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. Rate it Print Nutrition Facts (per serving) 744 Calories 37g Fat 58g Carbs 44g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 744 % Daily Value * Total Fat 37g 47% Cholesterol 138mg 46% Sodium 1213mg 53% Total Carbohydrate 58g 21% Total Sugars 12g Protein 44g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.