Slow-Roasted Salmon with Soy-Caramel Sauce, Carrot Puree & Crispy Leeks
In this healthy salmon recipe, slow-roasting the fish at a lower heat creates a soft texture that's a nice contrast to the crispy leeks. Use the leftover oil from the leeks for salad dressing or to cook eggs.
Make Ahead Tip: Refrigerate sauce for up to 3 days.
All wild salmon--and now some farmed--is considered a sustainable choice. For farmed, ask for fish that's raised in land- or tank-based systems. For more information about sustainable seafood, go to seafoodwatch.org.
Salmon is easy to prepare and make absolutely gorgeous once you know how to cook it properly. The fillets cook fast and continue to cook when off the heat. For the best texture, cook about 3 minutes per 1/2 inch of thickness. Check the doneness with an instant-read thermometer (it should be about 130°F) or peek into the thickest part of the flesh with a fork--it should be just opaque.
Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
2 vegetable, 3 lean meat, 4 fat