Slow Roasted Salmon with Fennel Cucumber Feta Slaw!! (recipe & deets below)
I love how tender and flaky salmon gets when you cook it at a lower temp, and the crunchy slaw made with fennel, cucumber, feta, parsley, and lemon adds a nice textural contrast on top!
I used @secretislandsalmon Coho Salmon in this recipe, and it was soo soft and tender! Their salmon is harvested off the coast of Chilean Patagonia and flash frozen within hours to preserve peak freshness. I also love how you can get it shipped right to your door. You can use code KALEMEMAYBE10 for 10% off!
RECIPE (serves 2)
Salmon
2 Secret Island Salmon Coho Filets, defrosted in fridge
Olive Oil
Salt & pepper
Fennel Slaw
1 bulb fennel, plus 2 tbsp roughly chopped fennel fronds
2 Persian cucumbers
4 oz feta
Small handful of parsley
Juice of 1 lemon
1 tbsp olive oil
Salt & pepper
Preheat oven to 300 F. Add salmon to a baking dish and drizzle with olive oil. Add a dash of salt and pepper, and bake for 20-30 minutes (depending on how thick your salmon is) or until salmon is cooked through and flakes easily with a fork.
While salmon is baking, make fennel slaw. Thinly slice your fennel and cucumber using a mandoline slicer or a knife. Chop up your fennel into smaller pieces. Add to a bowl along with feta, fennel fronds, parsley, lemon juice, olive oil, and salt and pepper.
When salmon is ready, serve topped with fennel slaw (you will likely have extra, I like to save and eat as a salad!)