Ancient Grains with Slow-Roasted Coho Salmon
November 8th, 2021A Foolproof Approach to Cooking Wild Salmon
For a hearty, healthy meal, pair wild-caught coho salmon with ancient grains. Depending on what type of grains you use, the entire meal can be ready in under 30 minutes.
In this recipe, delicate coho salmon is baked at a low temperature in the oven, drizzled with extra-virgin olive oil. This is a foolproof way to prepare any variety of wild salmon, especially if you’re someone who tends to overcook fish. The gentle heat ensures a succulent, flaky fillet even if you’ve left it in the oven for a couple minutes too long.
Baking at a low temperature also gives you just enough time to cook an ancient grain like quinoa or millet, and perhaps even a side of vegetables, on the stovetop as the salmon is baking. Note: Heftier grains like buckwheat or spelt should be prepared ahead of time, as they’ll require about double the cook time.
The toppings for the salmon are completely customizable depending on what herbage you have in your fridge. All you need is a handful of chopped herbs like parsley, cilantro, chives, or chervil — or a mix of all four — and a little garlic to add tons of flavor to the meal. A squeeze of lemon upon serving adds just the right balance to it all.
Ancient Grains with Slow-Roasted Coho Salmon
By Wild Alaskan Company
Prep time
5 minutes
Cook Time
20 minutes
Total time
25 minutes
Yield
4 servings
Ingredients
- 4 (6 oz. ) portions coho salmon
- Sea salt and freshly ground black pepper
- 2 teaspoons garlic, minced
- Handful of tender green herbs (parsley, cilantro, chives, and/or chervil), roughly chopped
- 4 tablespoons extra-virgin olive oil
- 3 cups ancient grains (quinoa, spelt, or millet), cooked
- 4 cups steamed or sauteed vegetables, optional
- Lemon wedges, for serving
Instructions
1. Preheat oven to 250F.
2. Meanwhile, arrange salmon fillets in a baking dish. Season with salt and pepper, then top with garlic and herbs. Drizzle olive oil over everything.
3. Place baking dish in oven and set timer for 15 minutes for thinner fillets, 20 minutes for thicker fillets. Fillets should flake easily when cooked through. If not quite done, allow to cook for another few minutes. Prepare grains and veggies now, if desired.
4. Serve over grains with side of veggies, reserving any olive oil from baking dish to spoon generously over the meal.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
