Spicy Slow-Roasted Salmon With Cucumbers and Feta Recipe - NYT Cooking

cooking.nytimes.com

Roasting salmon low and slow in a shallow pool of olive oil guarantees that it won't overcook — and that it'll soak up whatever other flavors are swimming in the oil Dried chile, fennel and coriander provide a crunchy bite and sneaky heat to the buttery salmon Serve it warm or at room temperature, with cucumbers, drizzles of more spicy oil, and feta, for a little more plushness

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