Slow-Roasted King Salmon With Creamed Cucumbers

5.0(43)

by Florence Fabricant

Open original recipe

Dinner, Main Course

Servings

6 servings

Total time

1h 15m

Calories / serving

509 kcal

Ingredients (10)

serves

2 tablespoons unsalted butterbutter
1 2-inch piece fresh ginger, peeled and mincedginger
1 large shallot, peeled and slicedshallot
2 English cucumbers, peeled, halved lengthwise and sliced 1/4-inch thickcucumber
Salt and freshly ground white peppersalt-and-pepper
2 1/2 pounds king salmon fillet, skinned, pin bones removed
1/2 cup chardonnay
1 lemonlemon
1/2 cup creme fraichecreme-fraiche
1 tablespoon minced chiveschive

Instructions (3 steps)

01Preheat oven to 200 degrees. Melt butter over low heat in a skillet. Add ginger and shallot and sauté briefly, until softened. Add cucumbers, season with salt and pepper and sauté until almost translucent. Spread in a baking dish large enough to hold salmon. Do not wash skillet.
02Place salmon on cucumbers. Pour chardonnay around salmon. Season with salt and pepper and sprinkle with juice of half the lemon. Cover with a sheet of parchment or wax paper. Place in oven and cook 45 minutes for medium rare, 50 to 55 minutes for more well-cooked. Because fish is slow-roasted, it will remain quite red in center.

03Transfer salmon to a large platter with a rim. Transfer cucumber mixture to skillet and cook down for 5 minutes. Stir in crème fraîche and cook until sauce is consistency of heavy cream. Season with salt, pepper and remaining lemon juice. Pour mixture around fish. Sprinkle fish with chives and serve.

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine—

recipeCategory✓

rating✓

description—

image (URL only)✓

Rich recipe — supports nutrition-aware planning.