Slow-Roasted Salmon With Fresh Chile-Tomato Sauce Recipe - Los Angeles Times
Tomatoes, red onion and serrano chile blend together for a quick, raw sauce that stands up to a rich side of salmon. Make the sauce up to 1 day in advance and keep chilled until ready to use.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.latimes.com.
Cooking tools:
- Instant-read thermometer
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
Ingredients
- 1 skinless side of salmon (2 to 2 ½ pounds)
- ¼ cup olive oil, plus more
- Kosher salt
- freshly ground black pepper
- ½ cup roughly chopped red onion
- 4 garlic cloves, peeled
- 2 plum tomatoes
- 1 serrano chile, stem removed
- 2 tablespoons finely chopped flat-leaf parsley (optional)
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Slow-Roasted Salmon with Miso Barbecue Sauce Recipe - Los Angeles Times
latimes.com
Slow-Roasted Salmon with Fennel, Citrus, and Chiles Recipe - (4.1/5)
keyingredient.com
Slow-Roasted Salmon with Spiced Citrus Mojo Recipe - Los Angeles Times
latimes.com
Slow-Roasted Salmon with Chives and Lemon
americastestkitchen.com
Slow-Roasted Salmon with Fennel, Citrus, and Chiles
hopsongrace.com
Slow-Roasted Salmon with Salsa Verde
freshpressedoliveoil.com
Slow roasted Salmon Recipe
recipezazz.com
Slow-Roasted Salmon with Dill and Lemon Salsa Verde Recipe - Los Angeles Times
latimes.com