BUTTER SLOW ROASTED SALMON WITH CARAMELIZED ONIONS

BUTTER SLOW ROASTED SALMON WITH CARAMELIZED ONIONS

LOW CARB|GLUTEN-FREE|easy

YIELD: 3-4 servings

PREP TIME: 10 mins
COOK TIME: 40 mins

Ingredients/Recipe notes:

- Slow roasting results in meltingly tender meat, though check your oven strength, it’s ready when a knife cuts through like butter.

- Sourcing salmon from a sustainable source, such as wild New Zealand salmon provides a higher nutritional profile.

- Acidity from caramelised onions brings flavour balanced to the richness of salmon.

- Serve with whole grains such as quinoa.

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INGREDIENTS

• 600-700g skinless sustainable salmon fillet, rinsed and pat dry thoroughly

• 25g grass-fed cultured butter

• Himalayan pink salt, to taste

• black pepper, to taste

• fresh parsley leaves for garnish

• lemon wedges

CARAMELIZED ONIONS

• 1-2 Tbsp extra virgin olive, avocado or coconut oil

  1 medium or large onion

  2 sprigs fresh thyme

  Himalayan pink salt, to taste

  1/4 cup apple cider vinegar

  1tsp maple syrup

  2t red pepper flakes (optional)

Serve with: organic quinoa, cooked

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DIRECTIONS

1. Pre-heat oven to 135C / 275F.

2. Heat oil in a pan over medium heat. Once hot, add onions, thyme and mix in 1/8 tsp of salt, or to taste. Let sweat for 5mins on medium-low heat. Once the bottom side are golden brown and starting to stick, turn. Repeat, cook slow and low to get all sides caramelized. Adjust heat based on the strength of your stove.

3. Add half the apple cider vinegar halfway through cooking, let reduce until the bottom of the pan gains a nice dark golden colour.

4. Once reduced, repeat with the remaining apple cider vinegar and add maple syrup. It will be ready once all liquids are reduced and taste test results in a good balance between sweet and sour. 

5. Spread caramelised onions over a baking dish. 

6. Season salmon fillets generously with salt and pepper, and place them on top of the onions with thyme.

7. Cube butter and dot on top of salmon fillets evenly.

8. Roast until salmon is just cooked through (the tip of a knife will slide through easily and flesh will be slightly opaque), check after 10mins with total cooking time up to 15 minutes for medium-rare.

9. Transfer salmon to a platter, breaking it into large pieces as you go. Spoon over onions and cooking juices from baking dish; discard thyme sprigs. 

10. Season with salt and pepper and top with fresh parsley, and red chili flakes, if using.

11. Enjoy!