Slow-Roasted Salmon with Rice Vinegar Vinaigrette

Course: Entree

Cuisine: Asian Fusion

Prep Time: 20

Cook Time: 25

marinate the salmon: 2

Total Time: 2 45

Servings: servings

Calories: 645kcal

Author: Marvellina

Tender slow-roasted salmon marinated in a light rice vinegar Dijon vinaigrette and baked low and slow for juicy, buttery results. Easy, healthy, and perfect for weeknights.

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US Customary - Metric

Ingredients

For the vinagrette:

60 g Asian rice vinegar unseasoned
22 g Dijon mustard
25 g shallots or 1 large shallots, finely minced
170 g extra virgin olive oil
Freshly ground black pepper and salt to taste

For the salmon:

680 g boneless salmon fillet skinless or with skin works

Veggie: (optoinal)

454 g French green beans

Instructions

Prepare the dressing:

Combine vinegar, Dijon mustard, shallots, salt,and pepper in a bowl or a glass jar. If using a bowl, whisk in the oil gradually to form a thick emulsion. If you use a glass jar. Add the oil in and shake vigorously for a minute or so to form emulsion. It may separate after sitting for a while. Just whisk it again or shake the jar again before using
Reserve about 1/3 cup (75 grams) of the dressing for serving. The rest we will use to marinate the salmon

Prepare the salmon: (need to be marinated for at least 2 hours)

If you buy a large fillet, cut it into 4 pieces of roughly equal weight, we want about 142-170 grams (5-6 oz each piece)
You can place the salmon pieces in a large zipper bag and pour the dressing in, push all the air out an lay the bag flat on a plate and put inside the fridge to let it marinate for at least 2 hours or overnight. Or you can just put them in a large bowl and pour the marinade over and turn the pieces over several times. If you do this on the bowl, you may want to turn the fish halfway through marinating to make sure they are evenly marinated

When ready to cook:

Preheat the oven to 275 F (135 C). Line a large rimmed baking pan with heavy-duty aluminum foil. Brush with some oil to prevent sticking. Remove the fish from the marinade and place them on the prepared baking pan. Season with more freshly ground black pepper and salt
If you plan to cook some green beans too, save the marinade to drizzle on the beans later
Bake them in the oven for 20-25 minutes. The color won't change much, but they should flake easily with a fork. If you have a digital thermometer, the temperature should be at least 125 - 130 F (52 C - 54 C) on the thickest part of the salmon.
Remove from the oven and let them rest for about 2-3 minutes. If you plan to cook the green beans in the oven, increase the temperature of the oven to 400 F (200 C)
Move the salmon to a platter and cover with a foil to keep them warm
Use the same baking pan. Don't change the foil. It has all the nice flavor and some oil from cooking the fish. Spread the green beans on the baking pan. Add some of the leftover fish marinade (you don't have to use all of them) and toss them around and season with some salt and pepper
Roast the green beans for 15 minutes or until they are tender

To serve:

Serve the salmon with the green beans and the dressing you reserve earlier. Serve it with salad or with carbs like rice, noodles, pasta, etc

Nutrition