#All_Seasons

[tameblog]

This post may contain affiliate links. Read my full disclosure policy. Want to impress your guests without stressing? This slow-roasted salmon with fresh herb salsa looks impressive, tastes amazing, and couldn’t be easier. Serve it warm, chilled, or at room temp—whatever works for you. This slow-roasted salmon recipe, a gem from Samin Nosrat’s acclaimed Salt, Fat, Acid, Heat, has become a favorite in my kitchen. Her method is brilliant—roasting the salmon low and slow makes it almost impossible to overcook the fish. It stays super moist and just a little translucent, even when it’s fully cooked. Like a lot of Samin’s recipes, this one’s more of a technique than a strict formula, and she includes a few variations and sauces to play around with. I usually serve it with a simple herb salsa—just macerated shallots, olive oil, and a mix of soft herbs. It takes no time at all and adds so much flavor. You can serve the salmon warm, cold, or at room temp (that’s my favorite), and it always feels a little fancy, especially on a holiday buffet. It’s delicious alongside roasted potatoes, a simple green salad, or roasted asparagus. The fact that you can make it ahead is a huge bonus when you’re hosting. “So tender – melt in your mouth. The sauce is excellent. Incredibly simple yet beautiful presentation. My new go to salmon recipe.” Beth Barth What you’ll need To Make Slow-Roasted Salmon Salmon Filet:  You can ask your fishmonger to remove the skin for convenience. If you don’t, it’s easy to remove once the salmon is cooked; just slide a thin metal spatula between the flesh and skin when serving. Extra-Virgin Olive Oil: Used to coat the salmon for moisture and richness, and as the base for the herb salsa. Shallot: Adds a mild, slightly sweet onion flavor to the salsa. White Wine Vinegar: Provides bright acidity to balance the richness of the salmon and round out the salsa. Fresh Italian Parsley, Chervil, Chives, Basil, And Tarragon: A blend of fresh herbs that gives the salsa its bright, fresh flavor and loads of aroma. Jump to the printable recipe for precise measurements Step-by-Step Instructions Preheat the oven to 225°F and set a rack in the center. Place the salmon on a baking sheet, drizzle it with olive oil, and sprinkle evenly with salt. Roast for 40 to 50 minutes, until the thickest part flakes easily when you gently press it with a knife or your finger. It’ll still look a little translucent even when it’s fully cooked—that’s the beauty of slow-roasting. Cooking the salmon low and slow lets the proteins set gently, so the fish stays tender and doesn’t seize up like it can at higher temps. It also helps keep the white protein (called albumin) from showing up too much. If you do see a little (like below), no big deal—just scrape it off with a spoon. Meanwhile, in a small bowl, combine the shallot and vinegar and let sit for 15 minutes to macerate. Macerating the shallots in vinegar mellows their sharp bite and enhances their natural sweetness.  In another bowl, mix the herbs, olive oil, salt, and a few grinds of black pepper. When prepping the herbs, chop them as finely as possible to release their essential oils and distribute their flavor more evenly throughout the salsa. Right before serving, use a slotted spoon to scoop the shallots (leave the vinegar behind for now) into the herb oil. Give it a stir, then taste and add 2 to 3 teaspoons of the vinegar, depending on how punchy yours is—some are sharper than others, so start small and add more if you need it. Give it a final taste and adjust the salt if needed. Break the salmon into big, rustic pieces and spoon the herb salsa over the top. You can cook the salmon a day ahead and keep it covered in the fridge, and the salsa holds up well too—you can make it up to two days in advance and stash it in the fridge until you’re ready to serve. More Salmon Recipes You may like Slow-Roasted Salmon with French Herb Salsa Flaky salmon, fresh herbs, zero fuss—this one’s perfect for making ahead. Ingredients For the Salmon One (2-lb) salmon filet, pin bones and skin removed 1 tablespoon extra-virgin olive oil ¾ teaspoon kosher salt For the French Herb Salsa 3 tablespoons finely diced shallot, from 1 medium shallot 3 tablespoons white wine vinegar 2 tablespoons very finely chopped fresh Italian parsley 1 tablespoon very finely chopped fresh chervil (okay to substitute more parsley if you can't find it) 1 tablespoon very finely chopped fresh chives 1 tablespoon very finely chopped fresh basil 1 teaspoon very finely chopped fresh tarragon 5 tablespoons extra-virgin olive oil ¼ teaspoon kosher salt Freshly ground black pepper Instructions For the Salmon Preheat the oven to 225°F and set an oven rack in the middle position. Place the salmon on a baking sheet. Drizzle with the olive oil and sprinkle the salt evenly over top. Slide the pan into the oven and roast for 40 to 50 minutes, until the fish begins to flake in the thickest part of the filet when poked with a knife or your finger. (Because this method is so gentle on its proteins, the fish will appear translucent even when it's cooked.) Using a small spoon, scrape off any white coagulated proteins that may have formed on the salmon. Break the salmon into large, rustic pieces and spoon the French herb salsa (below) over top. This dish can be served hot, cold, or room temperature. For the French Herb Salsa In a small bowl, combine the shallot and vinegar and let sit for 15 minutes to macerate. In a separate small bowl, combine the herbs, olive oil, salt, and a few grinds of black pepper. Just before serving, use a slotted spoon to add the shallot (but not the vinegar, yet) to the herb oil. Stir, taste, and add the vinegar as needed (I usually add 2 to 3 teaspoons). Taste and adjust salt, if necessary. Make-Ahead Instructions: The salmon can be cooked 1 day ahead of time, covered with plastic wrap, and refrigerated. The French herb salsa can be made, covered, and refrigerated up to 2 days ahead of time. Nutrition InformationPowered by Per serving (6 servings) Calories: 439 Fat: 34 g Saturated fat: 6 g Carbohydrates: 1 g Sugar: 0 g Fiber: 0 g Protein: 31 g Sodium: 405 mg Cholesterol: 83 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. See more recipes: Source link

[ramestoryworld]

This post may contain affiliate links. Read my full disclosure policy. Want to impress your guests without stressing? This slow-roasted salmon with fresh herb salsa looks impressive, tastes amazing, and couldn’t be easier. Serve it warm, chilled, or at room temp—whatever works for you. This slow-roasted salmon recipe, a gem from Samin Nosrat’s acclaimed Salt, Fat, Acid, Heat, has become a favorite in my kitchen. Her method is brilliant—roasting the salmon low and slow makes it almost impossible to overcook the fish. It stays super moist and just a little translucent, even when it’s fully cooked. Like a lot of Samin’s recipes, this one’s more of a technique than a strict formula, and she includes a few variations and sauces to play around with. I usually serve it with a simple herb salsa—just macerated shallots, olive oil, and a mix of soft herbs. It takes no time at all and adds so much flavor. You can serve the salmon warm, cold, or at room temp (that’s my favorite), and it always feels a little fancy, especially on a holiday buffet. It’s delicious alongside roasted potatoes, a simple green salad, or roasted asparagus. The fact that you can make it ahead is a huge bonus when you’re hosting. “So tender – melt in your mouth. The sauce is excellent. Incredibly simple yet beautiful presentation. My new go to salmon recipe.” Beth Barth What you’ll need To Make Slow-Roasted Salmon Salmon Filet:  You can ask your fishmonger to remove the skin for convenience. If you don’t, it’s easy to remove once the salmon is cooked; just slide a thin metal spatula between the flesh and skin when serving. Extra-Virgin Olive Oil: Used to coat the salmon for moisture and richness, and as the base for the herb salsa. Shallot: Adds a mild, slightly sweet onion flavor to the salsa. White Wine Vinegar: Provides bright acidity to balance the richness of the salmon and round out the salsa. Fresh Italian Parsley, Chervil, Chives, Basil, And Tarragon: A blend of fresh herbs that gives the salsa its bright, fresh flavor and loads of aroma. Jump to the printable recipe for precise measurements Step-by-Step Instructions Preheat the oven to 225°F and set a rack in the center. Place the salmon on a baking sheet, drizzle it with olive oil, and sprinkle evenly with salt. Roast for 40 to 50 minutes, until the thickest part flakes easily when you gently press it with a knife or your finger. It’ll still look a little translucent even when it’s fully cooked—that’s the beauty of slow-roasting. Cooking the salmon low and slow lets the proteins set gently, so the fish stays tender and doesn’t seize up like it can at higher temps. It also helps keep the white protein (called albumin) from showing up too much. If you do see a little (like below), no big deal—just scrape it off with a spoon. Meanwhile, in a small bowl, combine the shallot and vinegar and let sit for 15 minutes to macerate. Macerating the shallots in vinegar mellows their sharp bite and enhances their natural sweetness.  In another bowl, mix the herbs, olive oil, salt, and a few grinds of black pepper. When prepping the herbs, chop them as finely as possible to release their essential oils and distribute their flavor more evenly throughout the salsa. Right before serving, use a slotted spoon to scoop the shallots (leave the vinegar behind for now) into the herb oil. Give it a stir, then taste and add 2 to 3 teaspoons of the vinegar, depending on how punchy yours is—some are sharper than others, so start small and add more if you need it. Give it a final taste and adjust the salt if needed. Break the salmon into big, rustic pieces and spoon the herb salsa over the top. You can cook the salmon a day ahead and keep it covered in the fridge, and the salsa holds up well too—you can make it up to two days in advance and stash it in the fridge until you’re ready to serve. More Salmon Recipes You may like Slow-Roasted Salmon with French Herb Salsa Flaky salmon, fresh herbs, zero fuss—this one’s perfect for making ahead. Ingredients For the Salmon One (2-lb) salmon filet, pin bones and skin removed 1 tablespoon extra-virgin olive oil ¾ teaspoon kosher salt For the French Herb Salsa 3 tablespoons finely diced shallot, from 1 medium shallot 3 tablespoons white wine vinegar 2 tablespoons very finely chopped fresh Italian parsley 1 tablespoon very finely chopped fresh chervil (okay to substitute more parsley if you can't find it) 1 tablespoon very finely chopped fresh chives 1 tablespoon very finely chopped fresh basil 1 teaspoon very finely chopped fresh tarragon 5 tablespoons extra-virgin olive oil ¼ teaspoon kosher salt Freshly ground black pepper Instructions For the Salmon Preheat the oven to 225°F and set an oven rack in the middle position. Place the salmon on a baking sheet. Drizzle with the olive oil and sprinkle the salt evenly over top. Slide the pan into the oven and roast for 40 to 50 minutes, until the fish begins to flake in the thickest part of the filet when poked with a knife or your finger. (Because this method is so gentle on its proteins, the fish will appear translucent even when it's cooked.) Using a small spoon, scrape off any white coagulated proteins that may have formed on the salmon. Break the salmon into large, rustic pieces and spoon the French herb salsa (below) over top. This dish can be served hot, cold, or room temperature. For the French Herb Salsa In a small bowl, combine the shallot and vinegar and let sit for 15 minutes to macerate. In a separate small bowl, combine the herbs, olive oil, salt, and a few grinds of black pepper. Just before serving, use a slotted spoon to add the shallot (but not the vinegar, yet) to the herb oil. Stir, taste, and add the vinegar as needed (I usually add 2 to 3 teaspoons). Taste and adjust salt, if necessary. Make-Ahead Instructions: The salmon can be cooked 1 day ahead of time, covered with plastic wrap, and refrigerated. The French herb salsa can be made, covered, and refrigerated up to 2 days ahead of time. Nutrition InformationPowered by Per serving (6 servings) Calories: 439 Fat: 34 g Saturated fat: 6 g Carbohydrates: 1 g Sugar: 0 g Fiber: 0 g Protein: 31 g Sodium: 405 mg Cholesterol: 83 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. See more recipes: Source link

[alexha2210]

This post may contain affiliate links. Read my full disclosure policy. Want to impress your guests without stressing? This slow-roasted salmon with fresh herb salsa looks impressive, tastes amazing, and couldn’t be easier. Serve it warm, chilled, or at room temp—whatever works for you. This slow-roasted salmon recipe, a gem from Samin Nosrat’s acclaimed Salt, Fat, Acid, Heat, has become a favorite in my kitchen. Her method is brilliant—roasting the salmon low and slow makes it almost impossible to overcook the fish. It stays super moist and just a little translucent, even when it’s fully cooked. Like a lot of Samin’s recipes, this one’s more of a technique than a strict formula, and she includes a few variations and sauces to play around with. I usually serve it with a simple herb salsa—just macerated shallots, olive oil, and a mix of soft herbs. It takes no time at all and adds so much flavor. You can serve the salmon warm, cold, or at room temp (that’s my favorite), and it always feels a little fancy, especially on a holiday buffet. It’s delicious alongside roasted potatoes, a simple green salad, or roasted asparagus. The fact that you can make it ahead is a huge bonus when you’re hosting. “So tender – melt in your mouth. The sauce is excellent. Incredibly simple yet beautiful presentation. My new go to salmon recipe.” Beth Barth What you’ll need To Make Slow-Roasted Salmon Salmon Filet:  You can ask your fishmonger to remove the skin for convenience. If you don’t, it’s easy to remove once the salmon is cooked; just slide a thin metal spatula between the flesh and skin when serving. Extra-Virgin Olive Oil: Used to coat the salmon for moisture and richness, and as the base for the herb salsa. Shallot: Adds a mild, slightly sweet onion flavor to the salsa. White Wine Vinegar: Provides bright acidity to balance the richness of the salmon and round out the salsa. Fresh Italian Parsley, Chervil, Chives, Basil, And Tarragon: A blend of fresh herbs that gives the salsa its bright, fresh flavor and loads of aroma. Jump to the printable recipe for precise measurements Step-by-Step Instructions Preheat the oven to 225°F and set a rack in the center. Place the salmon on a baking sheet, drizzle it with olive oil, and sprinkle evenly with salt. Roast for 40 to 50 minutes, until the thickest part flakes easily when you gently press it with a knife or your finger. It’ll still look a little translucent even when it’s fully cooked—that’s the beauty of slow-roasting. Cooking the salmon low and slow lets the proteins set gently, so the fish stays tender and doesn’t seize up like it can at higher temps. It also helps keep the white protein (called albumin) from showing up too much. If you do see a little (like below), no big deal—just scrape it off with a spoon. Meanwhile, in a small bowl, combine the shallot and vinegar and let sit for 15 minutes to macerate. Macerating the shallots in vinegar mellows their sharp bite and enhances their natural sweetness.  In another bowl, mix the herbs, olive oil, salt, and a few grinds of black pepper. When prepping the herbs, chop them as finely as possible to release their essential oils and distribute their flavor more evenly throughout the salsa. Right before serving, use a slotted spoon to scoop the shallots (leave the vinegar behind for now) into the herb oil. Give it a stir, then taste and add 2 to 3 teaspoons of the vinegar, depending on how punchy yours is—some are sharper than others, so start small and add more if you need it. Give it a final taste and adjust the salt if needed. Break the salmon into big, rustic pieces and spoon the herb salsa over the top. You can cook the salmon a day ahead and keep it covered in the fridge, and the salsa holds up well too—you can make it up to two days in advance and stash it in the fridge until you’re ready to serve. More Salmon Recipes You may like Slow-Roasted Salmon with French Herb Salsa Flaky salmon, fresh herbs, zero fuss—this one’s perfect for making ahead. Ingredients For the Salmon One (2-lb) salmon filet, pin bones and skin removed 1 tablespoon extra-virgin olive oil ¾ teaspoon kosher salt For the French Herb Salsa 3 tablespoons finely diced shallot, from 1 medium shallot 3 tablespoons white wine vinegar 2 tablespoons very finely chopped fresh Italian parsley 1 tablespoon very finely chopped fresh chervil (okay to substitute more parsley if you can't find it) 1 tablespoon very finely chopped fresh chives 1 tablespoon very finely chopped fresh basil 1 teaspoon very finely chopped fresh tarragon 5 tablespoons extra-virgin olive oil ¼ teaspoon kosher salt Freshly ground black pepper Instructions For the Salmon Preheat the oven to 225°F and set an oven rack in the middle position. Place the salmon on a baking sheet. Drizzle with the olive oil and sprinkle the salt evenly over top. Slide the pan into the oven and roast for 40 to 50 minutes, until the fish begins to flake in the thickest part of the filet when poked with a knife or your finger. (Because this method is so gentle on its proteins, the fish will appear translucent even when it's cooked.) Using a small spoon, scrape off any white coagulated proteins that may have formed on the salmon. Break the salmon into large, rustic pieces and spoon the French herb salsa (below) over top. This dish can be served hot, cold, or room temperature. For the French Herb Salsa In a small bowl, combine the shallot and vinegar and let sit for 15 minutes to macerate. In a separate small bowl, combine the herbs, olive oil, salt, and a few grinds of black pepper. Just before serving, use a slotted spoon to add the shallot (but not the vinegar, yet) to the herb oil. Stir, taste, and add the vinegar as needed (I usually add 2 to 3 teaspoons). Taste and adjust salt, if necessary. Make-Ahead Instructions: The salmon can be cooked 1 day ahead of time, covered with plastic wrap, and refrigerated. The French herb salsa can be made, covered, and refrigerated up to 2 days ahead of time. Nutrition InformationPowered by Per serving (6 servings) Calories: 439 Fat: 34 g Saturated fat: 6 g Carbohydrates: 1 g Sugar: 0 g Fiber: 0 g Protein: 31 g Sodium: 405 mg Cholesterol: 83 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. See more recipes: Source link

[angusstory]

This post may contain affiliate links. Read my full disclosure policy. Want to impress your guests without stressing? This slow-roasted salmon with fresh herb salsa looks impressive, tastes amazing, and couldn’t be easier. Serve it warm, chilled, or at room temp—whatever works for you. This slow-roasted salmon recipe, a gem from Samin Nosrat’s acclaimed Salt, Fat, Acid, Heat, has become a favorite in my kitchen. Her method is brilliant—roasting the salmon low and slow makes it almost impossible to overcook the fish. It stays super moist and just a little translucent, even when it’s fully cooked. Like a lot of Samin’s recipes, this one’s more of a technique than a strict formula, and she includes a few variations and sauces to play around with. I usually serve it with a simple herb salsa—just macerated shallots, olive oil, and a mix of soft herbs. It takes no time at all and adds so much flavor. You can serve the salmon warm, cold, or at room temp (that’s my favorite), and it always feels a little fancy, especially on a holiday buffet. It’s delicious alongside roasted potatoes, a simple green salad, or roasted asparagus. The fact that you can make it ahead is a huge bonus when you’re hosting. “So tender – melt in your mouth. The sauce is excellent. Incredibly simple yet beautiful presentation. My new go to salmon recipe.” Beth Barth What you’ll need To Make Slow-Roasted Salmon Salmon Filet:  You can ask your fishmonger to remove the skin for convenience. If you don’t, it’s easy to remove once the salmon is cooked; just slide a thin metal spatula between the flesh and skin when serving. Extra-Virgin Olive Oil: Used to coat the salmon for moisture and richness, and as the base for the herb salsa. Shallot: Adds a mild, slightly sweet onion flavor to the salsa. White Wine Vinegar: Provides bright acidity to balance the richness of the salmon and round out the salsa. Fresh Italian Parsley, Chervil, Chives, Basil, And Tarragon: A blend of fresh herbs that gives the salsa its bright, fresh flavor and loads of aroma. Jump to the printable recipe for precise measurements Step-by-Step Instructions Preheat the oven to 225°F and set a rack in the center. Place the salmon on a baking sheet, drizzle it with olive oil, and sprinkle evenly with salt. Roast for 40 to 50 minutes, until the thickest part flakes easily when you gently press it with a knife or your finger. It’ll still look a little translucent even when it’s fully cooked—that’s the beauty of slow-roasting. Cooking the salmon low and slow lets the proteins set gently, so the fish stays tender and doesn’t seize up like it can at higher temps. It also helps keep the white protein (called albumin) from showing up too much. If you do see a little (like below), no big deal—just scrape it off with a spoon. Meanwhile, in a small bowl, combine the shallot and vinegar and let sit for 15 minutes to macerate. Macerating the shallots in vinegar mellows their sharp bite and enhances their natural sweetness.  In another bowl, mix the herbs, olive oil, salt, and a few grinds of black pepper. When prepping the herbs, chop them as finely as possible to release their essential oils and distribute their flavor more evenly throughout the salsa. Right before serving, use a slotted spoon to scoop the shallots (leave the vinegar behind for now) into the herb oil. Give it a stir, then taste and add 2 to 3 teaspoons of the vinegar, depending on how punchy yours is—some are sharper than others, so start small and add more if you need it. Give it a final taste and adjust the salt if needed. Break the salmon into big, rustic pieces and spoon the herb salsa over the top. You can cook the salmon a day ahead and keep it covered in the fridge, and the salsa holds up well too���you can make it up to two days in advance and stash it in the fridge until you’re ready to serve. More Salmon Recipes You may like Slow-Roasted Salmon with French Herb Salsa Flaky salmon, fresh herbs, zero fuss—this one’s perfect for making ahead. Ingredients For the Salmon One (2-lb) salmon filet, pin bones and skin removed 1 tablespoon extra-virgin olive oil ¾ teaspoon kosher salt For the French Herb Salsa 3 tablespoons finely diced shallot, from 1 medium shallot 3 tablespoons white wine vinegar 2 tablespoons very finely chopped fresh Italian parsley 1 tablespoon very finely chopped fresh chervil (okay to substitute more parsley if you can't find it) 1 tablespoon very finely chopped fresh chives 1 tablespoon very finely chopped fresh basil 1 teaspoon very finely chopped fresh tarragon 5 tablespoons extra-virgin olive oil ¼ teaspoon kosher salt Freshly ground black pepper Instructions For the Salmon Preheat the oven to 225°F and set an oven rack in the middle position. Place the salmon on a baking sheet. Drizzle with the olive oil and sprinkle the salt evenly over top. Slide the pan into the oven and roast for 40 to 50 minutes, until the fish begins to flake in the thickest part of the filet when poked with a knife or your finger. (Because this method is so gentle on its proteins, the fish will appear translucent even when it's cooked.) Using a small spoon, scrape off any white coagulated proteins that may have formed on the salmon. Break the salmon into large, rustic pieces and spoon the French herb salsa (below) over top. This dish can be served hot, cold, or room temperature. For the French Herb Salsa In a small bowl, combine the shallot and vinegar and let sit for 15 minutes to macerate. In a separate small bowl, combine the herbs, olive oil, salt, and a few grinds of black pepper. Just before serving, use a slotted spoon to add the shallot (but not the vinegar, yet) to the herb oil. Stir, taste, and add the vinegar as needed (I usually add 2 to 3 teaspoons). Taste and adjust salt, if necessary. Make-Ahead Instructions: The salmon can be cooked 1 day ahead of time, covered with plastic wrap, and refrigerated. The French herb salsa can be made, covered, and refrigerated up to 2 days ahead of time. Nutrition InformationPowered by Per serving (6 servings) Calories: 439 Fat: 34 g Saturated fat: 6 g Carbohydrates: 1 g Sugar: 0 g Fiber: 0 g Protein: 31 g Sodium: 405 mg Cholesterol: 83 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. See more recipes: Source link

[tumibaba]

This post may contain affiliate links. Read my full disclosure policy. Want to impress your guests without stressing? This slow-roasted salmon with fresh herb salsa looks impressive, tastes amazing, and couldn’t be easier. Serve it warm, chilled, or at room temp—whatever works for you. This slow-roasted salmon recipe, a gem from Samin Nosrat’s acclaimed Salt, Fat, Acid, Heat, has become a favorite in my kitchen. Her method is brilliant—roasting the salmon low and slow makes it almost impossible to overcook the fish. It stays super moist and just a little translucent, even when it’s fully cooked. Like a lot of Samin’s recipes, this one’s more of a technique than a strict formula, and she includes a few variations and sauces to play around with. I usually serve it with a simple herb salsa—just macerated shallots, olive oil, and a mix of soft herbs. It takes no time at all and adds so much flavor. You can serve the salmon warm, cold, or at room temp (that’s my favorite), and it always feels a little fancy, especially on a holiday buffet. It’s delicious alongside roasted potatoes, a simple green salad, or roasted asparagus. The fact that you can make it ahead is a huge bonus when you’re hosting. “So tender – melt in your mouth. The sauce is excellent. Incredibly simple yet beautiful presentation. My new go to salmon recipe.” Beth Barth What you’ll need To Make Slow-Roasted Salmon Salmon Filet:  You can ask your fishmonger to remove the skin for convenience. If you don’t, it’s easy to remove once the salmon is cooked; just slide a thin metal spatula between the flesh and skin when serving. Extra-Virgin Olive Oil: Used to coat the salmon for moisture and richness, and as the base for the herb salsa. Shallot: Adds a mild, slightly sweet onion flavor to the salsa. White Wine Vinegar: Provides bright acidity to balance the richness of the salmon and round out the salsa. Fresh Italian Parsley, Chervil, Chives, Basil, And Tarragon: A blend of fresh herbs that gives the salsa its bright, fresh flavor and loads of aroma. Jump to the printable recipe for precise measurements Step-by-Step Instructions Preheat the oven to 225°F and set a rack in the center. Place the salmon on a baking sheet, drizzle it with olive oil, and sprinkle evenly with salt. Roast for 40 to 50 minutes, until the thickest part flakes easily when you gently press it with a knife or your finger. It’ll still look a little translucent even when it’s fully cooked—that’s the beauty of slow-roasting. Cooking the salmon low and slow lets the proteins set gently, so the fish stays tender and doesn’t seize up like it can at higher temps. It also helps keep the white protein (called albumin) from showing up too much. If you do see a little (like below), no big deal—just scrape it off with a spoon. Meanwhile, in a small bowl, combine the shallot and vinegar and let sit for 15 minutes to macerate. Macerating the shallots in vinegar mellows their sharp bite and enhances their natural sweetness.  In another bowl, mix the herbs, olive oil, salt, and a few grinds of black pepper. When prepping the herbs, chop them as finely as possible to release their essential oils and distribute their flavor more evenly throughout the salsa. Right before serving, use a slotted spoon to scoop the shallots (leave the vinegar behind for now) into the herb oil. Give it a stir, then taste and add 2 to 3 teaspoons of the vinegar, depending on how punchy yours is—some are sharper than others, so start small and add more if you need it. Give it a final taste and adjust the salt if needed. Break the salmon into big, rustic pieces and spoon the herb salsa over the top. You can cook the salmon a day ahead and keep it covered in the fridge, and the salsa holds up well too—you can make it up to two days in advance and stash it in the fridge until you’re ready to serve. More Salmon Recipes You may like Slow-Roasted Salmon with French Herb Salsa Flaky salmon, fresh herbs, zero fuss—this one’s perfect for making ahead. Ingredients For the Salmon One (2-lb) salmon filet, pin bones and skin removed 1 tablespoon extra-virgin olive oil ¾ teaspoon kosher salt For the French Herb Salsa 3 tablespoons finely diced shallot, from 1 medium shallot 3 tablespoons white wine vinegar 2 tablespoons very finely chopped fresh Italian parsley 1 tablespoon very finely chopped fresh chervil (okay to substitute more parsley if you can't find it) 1 tablespoon very finely chopped fresh chives 1 tablespoon very finely chopped fresh basil 1 teaspoon very finely chopped fresh tarragon 5 tablespoons extra-virgin olive oil ¼ teaspoon kosher salt Freshly ground black pepper Instructions For the Salmon Preheat the oven to 225°F and set an oven rack in the middle position. Place the salmon on a baking sheet. Drizzle with the olive oil and sprinkle the salt evenly over top. Slide the pan into the oven and roast for 40 to 50 minutes, until the fish begins to flake in the thickest part of the filet when poked with a knife or your finger. (Because this method is so gentle on its proteins, the fish will appear translucent even when it's cooked.) Using a small spoon, scrape off any white coagulated proteins that may have formed on the salmon. Break the salmon into large, rustic pieces and spoon the French herb salsa (below) over top. This dish can be served hot, cold, or room temperature. For the French Herb Salsa In a small bowl, combine the shallot and vinegar and let sit for 15 minutes to macerate. In a separate small bowl, combine the herbs, olive oil, salt, and a few grinds of black pepper. Just before serving, use a slotted spoon to add the shallot (but not the vinegar, yet) to the herb oil. Stir, taste, and add the vinegar as needed (I usually add 2 to 3 teaspoons). Taste and adjust salt, if necessary. Make-Ahead Instructions: The salmon can be cooked 1 day ahead of time, covered with plastic wrap, and refrigerated. The French herb salsa can be made, covered, and refrigerated up to 2 days ahead of time. Nutrition InformationPowered by Per serving (6 servings) Calories: 439 Fat: 34 g Saturated fat: 6 g Carbohydrates: 1 g Sugar: 0 g Fiber: 0 g Protein: 31 g Sodium: 405 mg Cholesterol: 83 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. See more recipes: Source link

[romaleen]

This post may contain affiliate links. Read my full disclosure policy. Want to impress your guests without stressing? This slow-roasted salmon with fresh herb salsa looks impressive, tastes amazing, and couldn’t be easier. Serve it warm, chilled, or at room temp—whatever works for you. This slow-roasted salmon recipe, a gem from Samin Nosrat’s acclaimed Salt, Fat, Acid, Heat, has become a favorite in my kitchen. Her method is brilliant—roasting the salmon low and slow makes it almost impossible to overcook the fish. It stays super moist and just a little translucent, even when it’s fully cooked. Like a lot of Samin’s recipes, this one’s more of a technique than a strict formula, and she includes a few variations and sauces to play around with. I usually serve it with a simple herb salsa—just macerated shallots, olive oil, and a mix of soft herbs. It takes no time at all and adds so much flavor. You can serve the salmon warm, cold, or at room temp (that’s my favorite), and it always feels a little fancy, especially on a holiday buffet. It’s delicious alongside roasted potatoes, a simple green salad, or roasted asparagus. The fact that you can make it ahead is a huge bonus when you’re hosting. “So tender – melt in your mouth. The sauce is excellent. Incredibly simple yet beautiful presentation. My new go to salmon recipe.” Beth Barth What you’ll need To Make Slow-Roasted Salmon Salmon Filet:  You can ask your fishmonger to remove the skin for convenience. If you don’t, it’s easy to remove once the salmon is cooked; just slide a thin metal spatula between the flesh and skin when serving. Extra-Virgin Olive Oil: Used to coat the salmon for moisture and richness, and as the base for the herb salsa. Shallot: Adds a mild, slightly sweet onion flavor to the salsa. White Wine Vinegar: Provides bright acidity to balance the richness of the salmon and round out the salsa. Fresh Italian Parsley, Chervil, Chives, Basil, And Tarragon: A blend of fresh herbs that gives the salsa its bright, fresh flavor and loads of aroma. Jump to the printable recipe for precise measurements Step-by-Step Instructions Preheat the oven to 225°F and set a rack in the center. Place the salmon on a baking sheet, drizzle it with olive oil, and sprinkle evenly with salt. Roast for 40 to 50 minutes, until the thickest part flakes easily when you gently press it with a knife or your finger. It’ll still look a little translucent even when it’s fully cooked—that’s the beauty of slow-roasting. Cooking the salmon low and slow lets the proteins set gently, so the fish stays tender and doesn’t seize up like it can at higher temps. It also helps keep the white protein (called albumin) from showing up too much. If you do see a little (like below), no big deal—just scrape it off with a spoon. Meanwhile, in a small bowl, combine the shallot and vinegar and let sit for 15 minutes to macerate. Macerating the shallots in vinegar mellows their sharp bite and enhances their natural sweetness.  In another bowl, mix the herbs, olive oil, salt, and a few grinds of black pepper. When prepping the herbs, chop them as finely as possible to release their essential oils and distribute their flavor more evenly throughout the salsa. Right before serving, use a slotted spoon to scoop the shallots (leave the vinegar behind for now) into the herb oil. Give it a stir, then taste and add 2 to 3 teaspoons of the vinegar, depending on how punchy yours is—some are sharper than others, so start small and add more if you need it. Give it a final taste and adjust the salt if needed. Break the salmon into big, rustic pieces and spoon the herb salsa over the top. You can cook the salmon a day ahead and keep it covered in the fridge, and the salsa holds up well too—you can make it up to two days in advance and stash it in the fridge until you’re ready to serve. More Salmon Recipes You may like Slow-Roasted Salmon with French Herb Salsa Flaky salmon, fresh herbs, zero fuss—this one’s perfect for making ahead. Ingredients For the Salmon One (2-lb) salmon filet, pin bones and skin removed 1 tablespoon extra-virgin olive oil ¾ teaspoon kosher salt For the French Herb Salsa 3 tablespoons finely diced shallot, from 1 medium shallot 3 tablespoons white wine vinegar 2 tablespoons very finely chopped fresh Italian parsley 1 tablespoon very finely chopped fresh chervil (okay to substitute more parsley if you can't find it) 1 tablespoon very finely chopped fresh chives 1 tablespoon very finely chopped fresh basil 1 teaspoon very finely chopped fresh tarragon 5 tablespoons extra-virgin olive oil ¼ teaspoon kosher salt Freshly ground black pepper Instructions For the Salmon Preheat the oven to 225°F and set an oven rack in the middle position. Place the salmon on a baking sheet. Drizzle with the olive oil and sprinkle the salt evenly over top. Slide the pan into the oven and roast for 40 to 50 minutes, until the fish begins to flake in the thickest part of the filet when poked with a knife or your finger. (Because this method is so gentle on its proteins, the fish will appear translucent even when it's cooked.) Using a small spoon, scrape off any white coagulated proteins that may have formed on the salmon. Break the salmon into large, rustic pieces and spoon the French herb salsa (below) over top. This dish can be served hot, cold, or room temperature. For the French Herb Salsa In a small bowl, combine the shallot and vinegar and let sit for 15 minutes to macerate. In a separate small bowl, combine the herbs, olive oil, salt, and a few grinds of black pepper. Just before serving, use a slotted spoon to add the shallot (but not the vinegar, yet) to the herb oil. Stir, taste, and add the vinegar as needed (I usually add 2 to 3 teaspoons). Taste and adjust salt, if necessary. Make-Ahead Instructions: The salmon can be cooked 1 day ahead of time, covered with plastic wrap, and refrigerated. The French herb salsa can be made, covered, and refrigerated up to 2 days ahead of time. Nutrition InformationPowered by Per serving (6 servings) Calories: 439 Fat: 34 g Saturated fat: 6 g Carbohydrates: 1 g Sugar: 0 g Fiber: 0 g Protein: 31 g Sodium: 405 mg Cholesterol: 83 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. See more recipes: Source link

[monaleen101]

This post may contain affiliate links. Read my full disclosure policy. Want to impress your guests without stressing? This slow-roasted salmon with fresh herb salsa looks impressive, tastes amazing, and couldn’t be easier. Serve it warm, chilled, or at room temp—whatever works for you. This slow-roasted salmon recipe, a gem from Samin Nosrat’s acclaimed Salt, Fat, Acid, Heat, has become a favorite in my kitchen. Her method is brilliant—roasting the salmon low and slow makes it almost impossible to overcook the fish. It stays super moist and just a little translucent, even when it’s fully cooked. Like a lot of Samin’s recipes, this one’s more of a technique than a strict formula, and she includes a few variations and sauces to play around with. I usually serve it with a simple herb salsa—just macerated shallots, olive oil, and a mix of soft herbs. It takes no time at all and adds so much flavor. You can serve the salmon warm, cold, or at room temp (that’s my favorite), and it always feels a little fancy, especially on a holiday buffet. It’s delicious alongside roasted potatoes, a simple green salad, or roasted asparagus. The fact that you can make it ahead is a huge bonus when you’re hosting. “So tender – melt in your mouth. The sauce is excellent. Incredibly simple yet beautiful presentation. My new go to salmon recipe.” Beth Barth What you’ll need To Make Slow-Roasted Salmon Salmon Filet:  You can ask your fishmonger to remove the skin for convenience. If you don’t, it’s easy to remove once the salmon is cooked; just slide a thin metal spatula between the flesh and skin when serving. Extra-Virgin Olive Oil: Used to coat the salmon for moisture and richness, and as the base for the herb salsa. Shallot: Adds a mild, slightly sweet onion flavor to the salsa. White Wine Vinegar: Provides bright acidity to balance the richness of the salmon and round out the salsa. Fresh Italian Parsley, Chervil, Chives, Basil, And Tarragon: A blend of fresh herbs that gives the salsa its bright, fresh flavor and loads of aroma. Jump to the printable recipe for precise measurements Step-by-Step Instructions Preheat the oven to 225°F and set a rack in the center. Place the salmon on a baking sheet, drizzle it with olive oil, and sprinkle evenly with salt. Roast for 40 to 50 minutes, until the thickest part flakes easily when you gently press it with a knife or your finger. It’ll still look a little translucent even when it’s fully cooked—that’s the beauty of slow-roasting. Cooking the salmon low and slow lets the proteins set gently, so the fish stays tender and doesn’t seize up like it can at higher temps. It also helps keep the white protein (called albumin) from showing up too much. If you do see a little (like below), no big deal—just scrape it off with a spoon. Meanwhile, in a small bowl, combine the shallot and vinegar and let sit for 15 minutes to macerate. Macerating the shallots in vinegar mellows their sharp bite and enhances their natural sweetness.  In another bowl, mix the herbs, olive oil, salt, and a few grinds of black pepper. When prepping the herbs, chop them as finely as possible to release their essential oils and distribute their flavor more evenly throughout the salsa. Right before serving, use a slotted spoon to scoop the shallots (leave the vinegar behind for now) into the herb oil. Give it a stir, then taste and add 2 to 3 teaspoons of the vinegar, depending on how punchy yours is—some are sharper than others, so start small and add more if you need it. Give it a final taste and adjust the salt if needed. Break the salmon into big, rustic pieces and spoon the herb salsa over the top. You can cook the salmon a day ahead and keep it covered in the fridge, and the salsa holds up well too—you can make it up to two days in advance and stash it in the fridge until you’re ready to serve. More Salmon Recipes You may like Slow-Roasted Salmon with French Herb Salsa Flaky salmon, fresh herbs, zero fuss—this one’s perfect for making ahead. Ingredients For the Salmon One (2-lb) salmon filet, pin bones and skin removed 1 tablespoon extra-virgin olive oil ¾ teaspoon kosher salt For the French Herb Salsa 3 tablespoons finely diced shallot, from 1 medium shallot 3 tablespoons white wine vinegar 2 tablespoons very finely chopped fresh Italian parsley 1 tablespoon very finely chopped fresh chervil (okay to substitute more parsley if you can't find it) 1 tablespoon very finely chopped fresh chives 1 tablespoon very finely chopped fresh basil 1 teaspoon very finely chopped fresh tarragon 5 tablespoons extra-virgin olive oil ¼ teaspoon kosher salt Freshly ground black pepper Instructions For the Salmon Preheat the oven to 225°F and set an oven rack in the middle position. Place the salmon on a baking sheet. Drizzle with the olive oil and sprinkle the salt evenly over top. Slide the pan into the oven and roast for 40 to 50 minutes, until the fish begins to flake in the thickest part of the filet when poked with a knife or your finger. (Because this method is so gentle on its proteins, the fish will appear translucent even when it's cooked.) Using a small spoon, scrape off any white coagulated proteins that may have formed on the salmon. Break the salmon into large, rustic pieces and spoon the French herb salsa (below) over top. This dish can be served hot, cold, or room temperature. For the French Herb Salsa In a small bowl, combine the shallot and vinegar and let sit for 15 minutes to macerate. In a separate small bowl, combine the herbs, olive oil, salt, and a few grinds of black pepper. Just before serving, use a slotted spoon to add the shallot (but not the vinegar, yet) to the herb oil. Stir, taste, and add the vinegar as needed (I usually add 2 to 3 teaspoons). Taste and adjust salt, if necessary. Make-Ahead Instructions: The salmon can be cooked 1 day ahead of time, covered with plastic wrap, and refrigerated. The French herb salsa can be made, covered, and refrigerated up to 2 days ahead of time. Nutrition InformationPowered by Per serving (6 servings) Calories: 439 Fat: 34 g Saturated fat: 6 g Carbohydrates: 1 g Sugar: 0 g Fiber: 0 g Protein: 31 g Sodium: 405 mg Cholesterol: 83 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. See more recipes: Source link

[iamownerofme]

This post may contain affiliate links. Read my full disclosure policy. Want to impress your guests without stressing? This slow-roasted salmon with fresh herb salsa looks impressive, tastes amazing, and couldn’t be easier. Serve it warm, chilled, or at room temp—whatever works for you. This slow-roasted salmon recipe, a gem from Samin Nosrat’s acclaimed Salt, Fat, Acid, Heat, has become a favorite in my kitchen. Her method is brilliant—roasting the salmon low and slow makes it almost impossible to overcook the fish. It stays super moist and just a little translucent, even when it’s fully cooked. Like a lot of Samin’s recipes, this one’s more of a technique than a strict formula, and she includes a few variations and sauces to play around with. I usually serve it with a simple herb salsa—just macerated shallots, olive oil, and a mix of soft herbs. It takes no time at all and adds so much flavor. You can serve the salmon warm, cold, or at room temp (that’s my favorite), and it always feels a little fancy, especially on a holiday buffet. It’s delicious alongside roasted potatoes, a simple green salad, or roasted asparagus. The fact that you can make it ahead is a huge bonus when you’re hosting. “So tender – melt in your mouth. The sauce is excellent. Incredibly simple yet beautiful presentation. My new go to salmon recipe.” Beth Barth What you’ll need To Make Slow-Roasted Salmon Salmon Filet:  You can ask your fishmonger to remove the skin for convenience. If you don’t, it’s easy to remove once the salmon is cooked; just slide a thin metal spatula between the flesh and skin when serving. Extra-Virgin Olive Oil: Used to coat the salmon for moisture and richness, and as the base for the herb salsa. Shallot: Adds a mild, slightly sweet onion flavor to the salsa. White Wine Vinegar: Provides bright acidity to balance the richness of the salmon and round out the salsa. Fresh Italian Parsley, Chervil, Chives, Basil, And Tarragon: A blend of fresh herbs that gives the salsa its bright, fresh flavor and loads of aroma. Jump to the printable recipe for precise measurements Step-by-Step Instructions Preheat the oven to 225°F and set a rack in the center. Place the salmon on a baking sheet, drizzle it with olive oil, and sprinkle evenly with salt. Roast for 40 to 50 minutes, until the thickest part flakes easily when you gently press it with a knife or your finger. It’ll still look a little translucent even when it’s fully cooked—that’s the beauty of slow-roasting. Cooking the salmon low and slow lets the proteins set gently, so the fish stays tender and doesn’t seize up like it can at higher temps. It also helps keep the white protein (called albumin) from showing up too much. If you do see a little (like below), no big deal—just scrape it off with a spoon. Meanwhile, in a small bowl, combine the shallot and vinegar and let sit for 15 minutes to macerate. Macerating the shallots in vinegar mellows their sharp bite and enhances their natural sweetness.  In another bowl, mix the herbs, olive oil, salt, and a few grinds of black pepper. When prepping the herbs, chop them as finely as possible to release their essential oils and distribute their flavor more evenly throughout the salsa. Right before serving, use a slotted spoon to scoop the shallots (leave the vinegar behind for now) into the herb oil. Give it a stir, then taste and add 2 to 3 teaspoons of the vinegar, depending on how punchy yours is—some are sharper than others, so start small and add more if you need it. Give it a final taste and adjust the salt if needed. Break the salmon into big, rustic pieces and spoon the herb salsa over the top. You can cook the salmon a day ahead and keep it covered in the fridge, and the salsa holds up well too—you can make it up to two days in advance and stash it in the fridge until you’re ready to serve. More Salmon Recipes You may like Slow-Roasted Salmon with French Herb Salsa Flaky salmon, fresh herbs, zero fuss—this one’s perfect for making ahead. Ingredients For the Salmon One (2-lb) salmon filet, pin bones and skin removed 1 tablespoon extra-virgin olive oil ¾ teaspoon kosher salt For the French Herb Salsa 3 tablespoons finely diced shallot, from 1 medium shallot 3 tablespoons white wine vinegar 2 tablespoons very finely chopped fresh Italian parsley 1 tablespoon very finely chopped fresh chervil (okay to substitute more parsley if you can't find it) 1 tablespoon very finely chopped fresh chives 1 tablespoon very finely chopped fresh basil 1 teaspoon very finely chopped fresh tarragon 5 tablespoons extra-virgin olive oil ¼ teaspoon kosher salt Freshly ground black pepper Instructions For the Salmon Preheat the oven to 225°F and set an oven rack in the middle position. Place the salmon on a baking sheet. Drizzle with the olive oil and sprinkle the salt evenly over top. Slide the pan into the oven and roast for 40 to 50 minutes, until the fish begins to flake in the thickest part of the filet when poked with a knife or your finger. (Because this method is so gentle on its proteins, the fish will appear translucent even when it's cooked.) Using a small spoon, scrape off any white coagulated proteins that may have formed on the salmon. Break the salmon into large, rustic pieces and spoon the French herb salsa (below) over top. This dish can be served hot, cold, or room temperature. For the French Herb Salsa In a small bowl, combine the shallot and vinegar and let sit for 15 minutes to macerate. In a separate small bowl, combine the herbs, olive oil, salt, and a few grinds of black pepper. Just before serving, use a slotted spoon to add the shallot (but not the vinegar, yet) to the herb oil. Stir, taste, and add the vinegar as needed (I usually add 2 to 3 teaspoons). Taste and adjust salt, if necessary. Make-Ahead Instructions: The salmon can be cooked 1 day ahead of time, covered with plastic wrap, and refrigerated. The French herb salsa can be made, covered, and refrigerated up to 2 days ahead of time. Nutrition InformationPowered by Per serving (6 servings) Calories: 439 Fat: 34 g Saturated fat: 6 g Carbohydrates: 1 g Sugar: 0 g Fiber: 0 g Protein: 31 g Sodium: 405 mg Cholesterol: 83 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. See more recipes: Source link

[shelyold]

This post may contain affiliate links. Read my full disclosure policy. Want to impress your guests without stressing? This slow-roasted salmon with fresh herb salsa looks impressive, tastes amazing, and couldn’t be easier. Serve it warm, chilled, or at room temp—whatever works for you. This slow-roasted salmon recipe, a gem from Samin Nosrat’s acclaimed Salt, Fat, Acid, Heat, has become a favorite in my kitchen. Her method is brilliant—roasting the salmon low and slow makes it almost impossible to overcook the fish. It stays super moist and just a little translucent, even when it’s fully cooked. Like a lot of Samin’s recipes, this one’s more of a technique than a strict formula, and she includes a few variations and sauces to play around with. I usually serve it with a simple herb salsa—just macerated shallots, olive oil, and a mix of soft herbs. It takes no time at all and adds so much flavor. You can serve the salmon warm, cold, or at room temp (that’s my favorite), and it always feels a little fancy, especially on a holiday buffet. It’s delicious alongside roasted potatoes, a simple green salad, or roasted asparagus. The fact that you can make it ahead is a huge bonus when you’re hosting. “So tender ��� melt in your mouth. The sauce is excellent. Incredibly simple yet beautiful presentation. My new go to salmon recipe.” Beth Barth What you’ll need To Make Slow-Roasted Salmon Salmon Filet:  You can ask your fishmonger to remove the skin for convenience. If you don’t, it’s easy to remove once the salmon is cooked; just slide a thin metal spatula between the flesh and skin when serving. Extra-Virgin Olive Oil: Used to coat the salmon for moisture and richness, and as the base for the herb salsa. Shallot: Adds a mild, slightly sweet onion flavor to the salsa. White Wine Vinegar: Provides bright acidity to balance the richness of the salmon and round out the salsa. Fresh Italian Parsley, Chervil, Chives, Basil, And Tarragon: A blend of fresh herbs that gives the salsa its bright, fresh flavor and loads of aroma. Jump to the printable recipe for precise measurements Step-by-Step Instructions Preheat the oven to 225°F and set a rack in the center. Place the salmon on a baking sheet, drizzle it with olive oil, and sprinkle evenly with salt. Roast for 40 to 50 minutes, until the thickest part flakes easily when you gently press it with a knife or your finger. It’ll still look a little translucent even when it’s fully cooked—that’s the beauty of slow-roasting. Cooking the salmon low and slow lets the proteins set gently, so the fish stays tender and doesn’t seize up like it can at higher temps. It also helps keep the white protein (called albumin) from showing up too much. If you do see a little (like below), no big deal—just scrape it off with a spoon. Meanwhile, in a small bowl, combine the shallot and vinegar and let sit for 15 minutes to macerate. Macerating the shallots in vinegar mellows their sharp bite and enhances their natural sweetness.  In another bowl, mix the herbs, olive oil, salt, and a few grinds of black pepper. When prepping the herbs, chop them as finely as possible to release their essential oils and distribute their flavor more evenly throughout the salsa. Right before serving, use a slotted spoon to scoop the shallots (leave the vinegar behind for now) into the herb oil. Give it a stir, then taste and add 2 to 3 teaspoons of the vinegar, depending on how punchy yours is—some are sharper than others, so start small and add more if you need it. Give it a final taste and adjust the salt if needed. Break the salmon into big, rustic pieces and spoon the herb salsa over the top. You can cook the salmon a day ahead and keep it covered in the fridge, and the salsa holds up well too—you can make it up to two days in advance and stash it in the fridge until you’re ready to serve. More Salmon Recipes You may like Slow-Roasted Salmon with French Herb Salsa Flaky salmon, fresh herbs, zero fuss—this one’s perfect for making ahead. Ingredients For the Salmon One (2-lb) salmon filet, pin bones and skin removed 1 tablespoon extra-virgin olive oil ¾ teaspoon kosher salt For the French Herb Salsa 3 tablespoons finely diced shallot, from 1 medium shallot 3 tablespoons white wine vinegar 2 tablespoons very finely chopped fresh Italian parsley 1 tablespoon very finely chopped fresh chervil (okay to substitute more parsley if you can't find it) 1 tablespoon very finely chopped fresh chives 1 tablespoon very finely chopped fresh basil 1 teaspoon very finely chopped fresh tarragon 5 tablespoons extra-virgin olive oil ¼ teaspoon kosher salt Freshly ground black pepper Instructions For the Salmon Preheat the oven to 225°F and set an oven rack in the middle position. Place the salmon on a baking sheet. Drizzle with the olive oil and sprinkle the salt evenly over top. Slide the pan into the oven and roast for 40 to 50 minutes, until the fish begins to flake in the thickest part of the filet when poked with a knife or your finger. (Because this method is so gentle on its proteins, the fish will appear translucent even when it's cooked.) Using a small spoon, scrape off any white coagulated proteins that may have formed on the salmon. Break the salmon into large, rustic pieces and spoon the French herb salsa (below) over top. This dish can be served hot, cold, or room temperature. For the French Herb Salsa In a small bowl, combine the shallot and vinegar and let sit for 15 minutes to macerate. In a separate small bowl, combine the herbs, olive oil, salt, and a few grinds of black pepper. Just before serving, use a slotted spoon to add the shallot (but not the vinegar, yet) to the herb oil. Stir, taste, and add the vinegar as needed (I usually add 2 to 3 teaspoons). Taste and adjust salt, if necessary. Make-Ahead Instructions: The salmon can be cooked 1 day ahead of time, covered with plastic wrap, and refrigerated. The French herb salsa can be made, covered, and refrigerated up to 2 days ahead of time. Nutrition InformationPowered by Per serving (6 servings) Calories: 439 Fat: 34 g Saturated fat: 6 g Carbohydrates: 1 g Sugar: 0 g Fiber: 0 g Protein: 31 g Sodium: 405 mg Cholesterol: 83 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. See more recipes: Source link

[iammeandmy]

This post may contain affiliate links. Read my full disclosure policy. Want to impress your guests without stressing? This slow-roasted salmon with fresh herb salsa looks impressive, tastes amazing, and couldn’t be easier. Serve it warm, chilled, or at room temp—whatever works for you. This slow-roasted salmon recipe, a gem from Samin Nosrat’s acclaimed Salt, Fat, Acid, Heat, has become a favorite in my kitchen. Her method is brilliant—roasting the salmon low and slow makes it almost impossible to overcook the fish. It stays super moist and just a little translucent, even when it’s fully cooked. Like a lot of Samin’s recipes, this one’s more of a technique than a strict formula, and she includes a few variations and sauces to play around with. I usually serve it with a simple herb salsa—just macerated shallots, olive oil, and a mix of soft herbs. It takes no time at all and adds so much flavor. You can serve the salmon warm, cold, or at room temp (that’s my favorite), and it always feels a little fancy, especially on a holiday buffet. It’s delicious alongside roasted potatoes, a simple green salad, or roasted asparagus. The fact that you can make it ahead is a huge bonus when you’re hosting. “So tender – melt in your mouth. The sauce is excellent. Incredibly simple yet beautiful presentation. My new go to salmon recipe.” Beth Barth What you’ll need To Make Slow-Roasted Salmon Salmon Filet:  You can ask your fishmonger to remove the skin for convenience. If you don’t, it’s easy to remove once the salmon is cooked; just slide a thin metal spatula between the flesh and skin when serving. Extra-Virgin Olive Oil: Used to coat the salmon for moisture and richness, and as the base for the herb salsa. Shallot: Adds a mild, slightly sweet onion flavor to the salsa. White Wine Vinegar: Provides bright acidity to balance the richness of the salmon and round out the salsa. Fresh Italian Parsley, Chervil, Chives, Basil, And Tarragon: A blend of fresh herbs that gives the salsa its bright, fresh flavor and loads of aroma. Jump to the printable recipe for precise measurements Step-by-Step Instructions Preheat the oven to 225°F and set a rack in the center. Place the salmon on a baking sheet, drizzle it with olive oil, and sprinkle evenly with salt. Roast for 40 to 50 minutes, until the thickest part flakes easily when you gently press it with a knife or your finger. It’ll still look a little translucent even when it’s fully cooked—that’s the beauty of slow-roasting. Cooking the salmon low and slow lets the proteins set gently, so the fish stays tender and doesn’t seize up like it can at higher temps. It also helps keep the white protein (called albumin) from showing up too much. If you do see a little (like below), no big deal—just scrape it off with a spoon. Meanwhile, in a small bowl, combine the shallot and vinegar and let sit for 15 minutes to macerate. Macerating the shallots in vinegar mellows their sharp bite and enhances their natural sweetness.  In another bowl, mix the herbs, olive oil, salt, and a few grinds of black pepper. When prepping the herbs, chop them as finely as possible to release their essential oils and distribute their flavor more evenly throughout the salsa. Right before serving, use a slotted spoon to scoop the shallots (leave the vinegar behind for now) into the herb oil. Give it a stir, then taste and add 2 to 3 teaspoons of the vinegar, depending on how punchy yours is—some are sharper than others, so start small and add more if you need it. Give it a final taste and adjust the salt if needed. Break the salmon into big, rustic pieces and spoon the herb salsa over the top. You can cook the salmon a day ahead and keep it covered in the fridge, and the salsa holds up well too—you can make it up to two days in advance and stash it in the fridge until you’re ready to serve. More Salmon Recipes You may like Slow-Roasted Salmon with French Herb Salsa Flaky salmon, fresh herbs, zero fuss—this one’s perfect for making ahead. Ingredients For the Salmon One (2-lb) salmon filet, pin bones and skin removed 1 tablespoon extra-virgin olive oil ¾ teaspoon kosher salt For the French Herb Salsa 3 tablespoons finely diced shallot, from 1 medium shallot 3 tablespoons white wine vinegar 2 tablespoons very finely chopped fresh Italian parsley 1 tablespoon very finely chopped fresh chervil (okay to substitute more parsley if you can't find it) 1 tablespoon very finely chopped fresh chives 1 tablespoon very finely chopped fresh basil 1 teaspoon very finely chopped fresh tarragon 5 tablespoons extra-virgin olive oil ¼ teaspoon kosher salt Freshly ground black pepper Instructions For the Salmon Preheat the oven to 225°F and set an oven rack in the middle position. Place the salmon on a baking sheet. Drizzle with the olive oil and sprinkle the salt evenly over top. Slide the pan into the oven and roast for 40 to 50 minutes, until the fish begins to flake in the thickest part of the filet when poked with a knife or your finger. (Because this method is so gentle on its proteins, the fish will appear translucent even when it's cooked.) Using a small spoon, scrape off any white coagulated proteins that may have formed on the salmon. Break the salmon into large, rustic pieces and spoon the French herb salsa (below) over top. This dish can be served hot, cold, or room temperature. For the French Herb Salsa In a small bowl, combine the shallot and vinegar and let sit for 15 minutes to macerate. In a separate small bowl, combine the herbs, olive oil, salt, and a few grinds of black pepper. Just before serving, use a slotted spoon to add the shallot (but not the vinegar, yet) to the herb oil. Stir, taste, and add the vinegar as needed (I usually add 2 to 3 teaspoons). Taste and adjust salt, if necessary. Make-Ahead Instructions: The salmon can be cooked 1 day ahead of time, covered with plastic wrap, and refrigerated. The French herb salsa can be made, covered, and refrigerated up to 2 days ahead of time. Nutrition InformationPowered by Per serving (6 servings) Calories: 439 Fat: 34 g Saturated fat: 6 g Carbohydrates: 1 g Sugar: 0 g Fiber: 0 g Protein: 31 g Sodium: 405 mg Cholesterol: 83 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. See more recipes: Source link

[januishstory]

This post may contain affiliate links. Read my full disclosure policy. Want to impress your guests without stressing? This slow-roasted salmon with fresh herb salsa looks impressive, tastes amazing, and couldn’t be easier. Serve it warm, chilled, or at room temp—whatever works for you. This slow-roasted salmon recipe, a gem from Samin Nosrat’s acclaimed Salt, Fat, Acid, Heat, has become a favorite in my kitchen. Her method is brilliant—roasting the salmon low and slow makes it almost impossible to overcook the fish. It stays super moist and just a little translucent, even when it’s fully cooked. Like a lot of Samin’s recipes, this one’s more of a technique than a strict formula, and she includes a few variations and sauces to play around with. I usually serve it with a simple herb salsa—just macerated shallots, olive oil, and a mix of soft herbs. It takes no time at all and adds so much flavor. You can serve the salmon warm, cold, or at room temp (that’s my favorite), and it always feels a little fancy, especially on a holiday buffet. It’s delicious alongside roasted potatoes, a simple green salad, or roasted asparagus. The fact that you can make it ahead is a huge bonus when you’re hosting. “So tender – melt in your mouth. The sauce is excellent. Incredibly simple yet beautiful presentation. My new go to salmon recipe.” Beth Barth What you’ll need To Make Slow-Roasted Salmon Salmon Filet:  You can ask your fishmonger to remove the skin for convenience. If you don’t, it’s easy to remove once the salmon is cooked; just slide a thin metal spatula between the flesh and skin when serving. Extra-Virgin Olive Oil: Used to coat the salmon for moisture and richness, and as the base for the herb salsa. Shallot: Adds a mild, slightly sweet onion flavor to the salsa. White Wine Vinegar: Provides bright acidity to balance the richness of the salmon and round out the salsa. Fresh Italian Parsley, Chervil, Chives, Basil, And Tarragon: A blend of fresh herbs that gives the salsa its bright, fresh flavor and loads of aroma. Jump to the printable recipe for precise measurements Step-by-Step Instructions Preheat the oven to 225°F and set a rack in the center. Place the salmon on a baking sheet, drizzle it with olive oil, and sprinkle evenly with salt. Roast for 40 to 50 minutes, until the thickest part flakes easily when you gently press it with a knife or your finger. It’ll still look a little translucent even when it’s fully cooked—that’s the beauty of slow-roasting. Cooking the salmon low and slow lets the proteins set gently, so the fish stays tender and doesn’t seize up like it can at higher temps. It also helps keep the white protein (called albumin) from showing up too much. If you do see a little (like below), no big deal—just scrape it off with a spoon. Meanwhile, in a small bowl, combine the shallot and vinegar and let sit for 15 minutes to macerate. Macerating the shallots in vinegar mellows their sharp bite and enhances their natural sweetness.  In another bowl, mix the herbs, olive oil, salt, and a few grinds of black pepper. When prepping the herbs, chop them as finely as possible to release their essential oils and distribute their flavor more evenly throughout the salsa. Right before serving, use a slotted spoon to scoop the shallots (leave the vinegar behind for now) into the herb oil. Give it a stir, then taste and add 2 to 3 teaspoons of the vinegar, depending on how punchy yours is—some are sharper than others, so start small and add more if you need it. Give it a final taste and adjust the salt if needed. Break the salmon into big, rustic pieces and spoon the herb salsa over the top. You can cook the salmon a day ahead and keep it covered in the fridge, and the salsa holds up well too—you can make it up to two days in advance and stash it in the fridge until you’re ready to serve. More Salmon Recipes You may like Slow-Roasted Salmon with French Herb Salsa Flaky salmon, fresh herbs, zero fuss—this one’s perfect for making ahead. Ingredients For the Salmon One (2-lb) salmon filet, pin bones and skin removed 1 tablespoon extra-virgin olive oil ¾ teaspoon kosher salt For the French Herb Salsa 3 tablespoons finely diced shallot, from 1 medium shallot 3 tablespoons white wine vinegar 2 tablespoons very finely chopped fresh Italian parsley 1 tablespoon very finely chopped fresh chervil (okay to substitute more parsley if you can't find it) 1 tablespoon very finely chopped fresh chives 1 tablespoon very finely chopped fresh basil 1 teaspoon very finely chopped fresh tarragon 5 tablespoons extra-virgin olive oil ¼ teaspoon kosher salt Freshly ground black pepper Instructions For the Salmon Preheat the oven to 225°F and set an oven rack in the middle position. Place the salmon on a baking sheet. Drizzle with the olive oil and sprinkle the salt evenly over top. Slide the pan into the oven and roast for 40 to 50 minutes, until the fish begins to flake in the thickest part of the filet when poked with a knife or your finger. (Because this method is so gentle on its proteins, the fish will appear translucent even when it's cooked.) Using a small spoon, scrape off any white coagulated proteins that may have formed on the salmon. Break the salmon into large, rustic pieces and spoon the French herb salsa (below) over top. This dish can be served hot, cold, or room temperature. For the French Herb Salsa In a small bowl, combine the shallot and vinegar and let sit for 15 minutes to macerate. In a separate small bowl, combine the herbs, olive oil, salt, and a few grinds of black pepper. Just before serving, use a slotted spoon to add the shallot (but not the vinegar, yet) to the herb oil. Stir, taste, and add the vinegar as needed (I usually add 2 to 3 teaspoons). Taste and adjust salt, if necessary. Make-Ahead Instructions: The salmon can be cooked 1 day ahead of time, covered with plastic wrap, and refrigerated. The French herb salsa can be made, covered, and refrigerated up to 2 days ahead of time. Nutrition InformationPowered by Per serving (6 servings) Calories: 439 Fat: 34 g Saturated fat: 6 g Carbohydrates: 1 g Sugar: 0 g Fiber: 0 g Protein: 31 g Sodium: 405 mg Cholesterol: 83 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. See more recipes: Source link

[tameblog]

This post may contain affiliate links. Read my full disclosure policy. This lemon poppy seed cake is bursting with bright citrus flavor, packed with nutty poppy seeds, and drizzled with a tangy lemon glaze—perfect for sharing (or not!). A variation of my popular lemon pound cake, this lemon poppy seed cake is laced with fresh lemon zest, filled to the brim with nutty, crackly poppy seeds, and drizzled with a bright lemon glaze. The texture is just what you hope for in a homemade cake—ultra-moist and melt-in-your mouth tender. The recipe yields two loaves that stay fresh for days. My grandmother would have called it “company cake” since it’s the perfect treat to have on hand when friends and family come over.  And if you love the lemon and poppy seed combo, don’t miss my lemon poppy seed muffins! (Note: This recipe was originally a Bundt cake, but due to readers having issues with sticking, I updated it in January 2025 to loaf pans, which can be lined with parchment for easy removal.) “The cake was moist and lightly lemony and the proportion of poppy seeds spot on…It’s a GEM.” Vivi What you’ll need to Make Lemon Poppy Seed Cake All-purpose flour – Provides structure and gives the cake its tender crumb. Baking soda – Helps the cake rise by reacting with the acidity in the buttermilk and lemon juice. Salt – Enhances flavor and balances the sweetness. Poppy seeds – Add a nutty flavor and subtle crunch, giving the cake its signature texture. Buttermilk – Keeps the cake moist and tender while adding a slight tang that complements the lemon. Lemon zest – Infuses the cake with bright, aromatic lemon flavor. Fresh lemon juice – Adds a fresh, tangy citrus punch to both the cake and the glaze. Unsalted butter – Provides richness, moisture, and a soft texture. Granulated sugar – Sweetens the cake and the syrup that keeps it extra moist. Large eggs – Bind the ingredients together, add moisture, and contribute to a light, fluffy texture. Confectioners’ sugar – Used in the glaze to create a smooth, sweet finish that enhances the lemon flavor. Jump to the printable recipe for precise measurements Step-by-Step Instructions To begin: In a medium bowl, combine the flour, baking soda, salt, and poppy seeds. Whisk well and set aside. In a small bowl, mix the buttermilk, lemon zest and lemon juice. Set aside. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), combine the butter and sugar. Cream on medium speed until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl, then add the eggs one at a time, beating well after each one. Give the bowl another quick scrape, then, with the mixer on low, beat in a quarter of the flour mixture. Add one-third of the buttermilk mixture. Beat in another quarter of the flour mixture, then a third of the milk mixture. Keep going—another round of flour, then the rest of the milk. Finally, mix in the last of the flour. Scrape down the sides and bottom of the bowl, then give it a quick mix to make sure everything is fully combined. Spoon the batter into the prepared pans and smooth the tops. Bake for 55 to 65 minutes, or until the top of the cake is golden and a cake tester comes out clean. Cool the loaves in the pan for ten minutes on a rack. While they cool, make the syrup. Combine the water and granulated sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice. Make the glaze: in a medium bowl, whisk together the confectioners’ sugar and lemon juice until smooth. When the cakes are cool, gradually brush the warm syrup all over the cakes, including the sides, letting it soak in as you go. Finally, spoon the glaze over the top of the cakes, letting it drip down the sides. Let the glaze harden before slicing. The cake will keep nicely for 3 days or frozen (without the glaze) for up to 3 months.  You May Also Like Lemon Poppy Seed Cake This lemon poppy seed cake is just the thing to have on hand for company or a cozy treat—pure sunshine in every slice! Ingredients For the Cake 3 cups all-purpose flour, spooned into measuring cup and leveled-off with a knife ½ teaspoon baking soda ½ teaspoon salt ¼ cup poppy seeds 1 cup low-fat buttermilk (see note) Finely grated zest of 3 lemons (about 3 gently packed tablespoons) 2 tablespoons fresh lemon juice 2 sticks (1 cup) unsalted butter, softened 2¼ cups granulated sugar, plus more for the pan 3 large eggs For the Syrup 2 tablespoons water 2 tablespoons granulated sugar 2 teaspoons fresh lemon juice For the Glaze About 1 cup confectioners' sugar 2 tablespoons fresh lemon juice Instructions Preheat the oven to 350°F and set an oven rack in the middle position. Spray two 8½ x 4½-inch loaf pans with nonstick cooking spray. Line the long sides of the pans with parchment paper “slings” and spray lightly with nonstick cooking spray again. In a medium bowl, whisk together the flour, baking soda, salt, and poppy seeds. Set aside. In a small bowl, combine the buttermilk, lemon zest and lemon juice. Set aside. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3-4 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again. With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Beat in another quarter of the flour mixture, then another third of the milk mixture. Repeat with another quarter of the flour mixture and the remaining milk mixture. Finally, beat in the remaining flour mixture. Scrape down the sides and bottom of the bowl, and give a quick mix with a rubber spatula to make sure all of the ingredients are well incorporated. Spoon the thick batter into the prepared pans and smooth the top with a rubber spatula. Bake for 55 to 65 minutes, or until the top of the cake is golden and a cake tester comes out clean. Cool the cake in the pan for ten minutes on a rack. Set the cakes on a cooling rack, and cool in the pans for 10 minutes. Carefully run a knife along the unlined sides of the pans to loosen the cake from the pan. Using the parchment slings, lift the cakes out of the pans and place onto the rack, leaving the parchment paper in place under the cakes. Let cool for about 1 hour. When the cakes are almost cool, make the syrup. Combine the water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice. When the cakes are cool, carefully transfer them to serving platters. Gradually brush the warm syrup all over the cakes, including the sides, letting it soak in as you go. To make the glaze: in a medium bowl, whisk together the confectioners' sugar and lemon juice. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you'd think, about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides. Let the cakes sit for about one hour to allow the glaze to set before serving. Note: If you’d like to make your own buttermilk, check out the easy method here. Note: You'll need 3 large lemons for this recipe Freezer-Friendly Instructions: The cake can be frozen (without the glaze) for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the glaze after the cake is thawed.) Nutrition InformationPowered by Per serving (16 servings) Calories: 369 Fat: 14 g Saturated fat: 8 g Carbohydrates: 59 g Sugar: 40 g Fiber: 1 g Protein: 5 g Sodium: 158 mg Cholesterol: 66 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: Source link

[ramestoryworld]

This post may contain affiliate links. Read my full disclosure policy. This lemon poppy seed cake is bursting with bright citrus flavor, packed with nutty poppy seeds, and drizzled with a tangy lemon glaze—perfect for sharing (or not!). A variation of my popular lemon pound cake, this lemon poppy seed cake is laced with fresh lemon zest, filled to the brim with nutty, crackly poppy seeds, and drizzled with a bright lemon glaze. The texture is just what you hope for in a homemade cake—ultra-moist and melt-in-your mouth tender. The recipe yields two loaves that stay fresh for days. My grandmother would have called it “company cake” since it’s the perfect treat to have on hand when friends and family come over.  And if you love the lemon and poppy seed combo, don’t miss my lemon poppy seed muffins! (Note: This recipe was originally a Bundt cake, but due to readers having issues with sticking, I updated it in January 2025 to loaf pans, which can be lined with parchment for easy removal.) “The cake was moist and lightly lemony and the proportion of poppy seeds spot on…It’s a GEM.” Vivi What you’ll need to Make Lemon Poppy Seed Cake All-purpose flour – Provides structure and gives the cake its tender crumb. Baking soda – Helps the cake rise by reacting with the acidity in the buttermilk and lemon juice. Salt – Enhances flavor and balances the sweetness. Poppy seeds – Add a nutty flavor and subtle crunch, giving the cake its signature texture. Buttermilk – Keeps the cake moist and tender while adding a slight tang that complements the lemon. Lemon zest – Infuses the cake with bright, aromatic lemon flavor. Fresh lemon juice – Adds a fresh, tangy citrus punch to both the cake and the glaze. Unsalted butter – Provides richness, moisture, and a soft texture. Granulated sugar – Sweetens the cake and the syrup that keeps it extra moist. Large eggs – Bind the ingredients together, add moisture, and contribute to a light, fluffy texture. Confectioners’ sugar – Used in the glaze to create a smooth, sweet finish that enhances the lemon flavor. Jump to the printable recipe for precise measurements Step-by-Step Instructions To begin: In a medium bowl, combine the flour, baking soda, salt, and poppy seeds. Whisk well and set aside. In a small bowl, mix the buttermilk, lemon zest and lemon juice. Set aside. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), combine the butter and sugar. Cream on medium speed until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl, then add the eggs one at a time, beating well after each one. Give the bowl another quick scrape, then, with the mixer on low, beat in a quarter of the flour mixture. Add one-third of the buttermilk mixture. Beat in another quarter of the flour mixture, then a third of the milk mixture. Keep going—another round of flour, then the rest of the milk. Finally, mix in the last of the flour. Scrape down the sides and bottom of the bowl, then give it a quick mix to make sure everything is fully combined. Spoon the batter into the prepared pans and smooth the tops. Bake for 55 to 65 minutes, or until the top of the cake is golden and a cake tester comes out clean. Cool the loaves in the pan for ten minutes on a rack. While they cool, make the syrup. Combine the water and granulated sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice. Make the glaze: in a medium bowl, whisk together the confectioners’ sugar and lemon juice until smooth. When the cakes are cool, gradually brush the warm syrup all over the cakes, including the sides, letting it soak in as you go. Finally, spoon the glaze over the top of the cakes, letting it drip down the sides. Let the glaze harden before slicing. The cake will keep nicely for 3 days or frozen (without the glaze) for up to 3 months.  You May Also Like Lemon Poppy Seed Cake This lemon poppy seed cake is just the thing to have on hand for company or a cozy treat—pure sunshine in every slice! Ingredients For the Cake 3 cups all-purpose flour, spooned into measuring cup and leveled-off with a knife ½ teaspoon baking soda ½ teaspoon salt ¼ cup poppy seeds 1 cup low-fat buttermilk (see note) Finely grated zest of 3 lemons (about 3 gently packed tablespoons) 2 tablespoons fresh lemon juice 2 sticks (1 cup) unsalted butter, softened 2¼ cups granulated sugar, plus more for the pan 3 large eggs For the Syrup 2 tablespoons water 2 tablespoons granulated sugar 2 teaspoons fresh lemon juice For the Glaze About 1 cup confectioners' sugar 2 tablespoons fresh lemon juice Instructions Preheat the oven to 350°F and set an oven rack in the middle position. Spray two 8½ x 4½-inch loaf pans with nonstick cooking spray. Line the long sides of the pans with parchment paper “slings” and spray lightly with nonstick cooking spray again. In a medium bowl, whisk together the flour, baking soda, salt, and poppy seeds. Set aside. In a small bowl, combine the buttermilk, lemon zest and lemon juice. Set aside. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3-4 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again. With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Beat in another quarter of the flour mixture, then another third of the milk mixture. Repeat with another quarter of the flour mixture and the remaining milk mixture. Finally, beat in the remaining flour mixture. Scrape down the sides and bottom of the bowl, and give a quick mix with a rubber spatula to make sure all of the ingredients are well incorporated. Spoon the thick batter into the prepared pans and smooth the top with a rubber spatula. Bake for 55 to 65 minutes, or until the top of the cake is golden and a cake tester comes out clean. Cool the cake in the pan for ten minutes on a rack. Set the cakes on a cooling rack, and cool in the pans for 10 minutes. Carefully run a knife along the unlined sides of the pans to loosen the cake from the pan. Using the parchment slings, lift the cakes out of the pans and place onto the rack, leaving the parchment paper in place under the cakes. Let cool for about 1 hour. When the cakes are almost cool, make the syrup. Combine the water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice. When the cakes are cool, carefully transfer them to serving platters. Gradually brush the warm syrup all over the cakes, including the sides, letting it soak in as you go. To make the glaze: in a medium bowl, whisk together the confectioners' sugar and lemon juice. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you'd think, about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides. Let the cakes sit for about one hour to allow the glaze to set before serving. Note: If you’d like to make your own buttermilk, check out the easy method here. Note: You'll need 3 large lemons for this recipe Freezer-Friendly Instructions: The cake can be frozen (without the glaze) for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the glaze after the cake is thawed.) Nutrition InformationPowered by Per serving (16 servings) Calories: 369 Fat: 14 g Saturated fat: 8 g Carbohydrates: 59 g Sugar: 40 g Fiber: 1 g Protein: 5 g Sodium: 158 mg Cholesterol: 66 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: Source link

[alexha2210]

This post may contain affiliate links. Read my full disclosure policy. This lemon poppy seed cake is bursting with bright citrus flavor, packed with nutty poppy seeds, and drizzled with a tangy lemon glaze—perfect for sharing (or not!). A variation of my popular lemon pound cake, this lemon poppy seed cake is laced with fresh lemon zest, filled to the brim with nutty, crackly poppy seeds, and drizzled with a bright lemon glaze. The texture is just what you hope for in a homemade cake—ultra-moist and melt-in-your mouth tender. The recipe yields two loaves that stay fresh for days. My grandmother would have called it “company cake” since it’s the perfect treat to have on hand when friends and family come over.  And if you love the lemon and poppy seed combo, don’t miss my lemon poppy seed muffins! (Note: This recipe was originally a Bundt cake, but due to readers having issues with sticking, I updated it in January 2025 to loaf pans, which can be lined with parchment for easy removal.) “The cake was moist and lightly lemony and the proportion of poppy seeds spot on…It’s a GEM.” Vivi What you’ll need to Make Lemon Poppy Seed Cake All-purpose flour – Provides structure and gives the cake its tender crumb. Baking soda – Helps the cake rise by reacting with the acidity in the buttermilk and lemon juice. Salt – Enhances flavor and balances the sweetness. Poppy seeds – Add a nutty flavor and subtle crunch, giving the cake its signature texture. Buttermilk – Keeps the cake moist and tender while adding a slight tang that complements the lemon. Lemon zest – Infuses the cake with bright, aromatic lemon flavor. Fresh lemon juice – Adds a fresh, tangy citrus punch to both the cake and the glaze. Unsalted butter – Provides richness, moisture, and a soft texture. Granulated sugar – Sweetens the cake and the syrup that keeps it extra moist. Large eggs – Bind the ingredients together, add moisture, and contribute to a light, fluffy texture. Confectioners’ sugar – Used in the glaze to create a smooth, sweet finish that enhances the lemon flavor. Jump to the printable recipe for precise measurements Step-by-Step Instructions To begin: In a medium bowl, combine the flour, baking soda, salt, and poppy seeds. Whisk well and set aside. In a small bowl, mix the buttermilk, lemon zest and lemon juice. Set aside. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), combine the butter and sugar. Cream on medium speed until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl, then add the eggs one at a time, beating well after each one. Give the bowl another quick scrape, then, with the mixer on low, beat in a quarter of the flour mixture. Add one-third of the buttermilk mixture. Beat in another quarter of the flour mixture, then a third of the milk mixture. Keep going—another round of flour, then the rest of the milk. Finally, mix in the last of the flour. Scrape down the sides and bottom of the bowl, then give it a quick mix to make sure everything is fully combined. Spoon the batter into the prepared pans and smooth the tops. Bake for 55 to 65 minutes, or until the top of the cake is golden and a cake tester comes out clean. Cool the loaves in the pan for ten minutes on a rack. While they cool, make the syrup. Combine the water and granulated sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice. Make the glaze: in a medium bowl, whisk together the confectioners’ sugar and lemon juice until smooth. When the cakes are cool, gradually brush the warm syrup all over the cakes, including the sides, letting it soak in as you go. Finally, spoon the glaze over the top of the cakes, letting it drip down the sides. Let the glaze harden before slicing. The cake will keep nicely for 3 days or frozen (without the glaze) for up to 3 months.  You May Also Like Lemon Poppy Seed Cake This lemon poppy seed cake is just the thing to have on hand for company or a cozy treat—pure sunshine in every slice! Ingredients For the Cake 3 cups all-purpose flour, spooned into measuring cup and leveled-off with a knife ½ teaspoon baking soda ½ teaspoon salt ¼ cup poppy seeds 1 cup low-fat buttermilk (see note) Finely grated zest of 3 lemons (about 3 gently packed tablespoons) 2 tablespoons fresh lemon juice 2 sticks (1 cup) unsalted butter, softened 2¼ cups granulated sugar, plus more for the pan 3 large eggs For the Syrup 2 tablespoons water 2 tablespoons granulated sugar 2 teaspoons fresh lemon juice For the Glaze About 1 cup confectioners' sugar 2 tablespoons fresh lemon juice Instructions Preheat the oven to 350°F and set an oven rack in the middle position. Spray two 8½ x 4½-inch loaf pans with nonstick cooking spray. Line the long sides of the pans with parchment paper “slings” and spray lightly with nonstick cooking spray again. In a medium bowl, whisk together the flour, baking soda, salt, and poppy seeds. Set aside. In a small bowl, combine the buttermilk, lemon zest and lemon juice. Set aside. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3-4 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again. With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Beat in another quarter of the flour mixture, then another third of the milk mixture. Repeat with another quarter of the flour mixture and the remaining milk mixture. Finally, beat in the remaining flour mixture. Scrape down the sides and bottom of the bowl, and give a quick mix with a rubber spatula to make sure all of the ingredients are well incorporated. Spoon the thick batter into the prepared pans and smooth the top with a rubber spatula. Bake for 55 to 65 minutes, or until the top of the cake is golden and a cake tester comes out clean. Cool the cake in the pan for ten minutes on a rack. Set the cakes on a cooling rack, and cool in the pans for 10 minutes. Carefully run a knife along the unlined sides of the pans to loosen the cake from the pan. Using the parchment slings, lift the cakes out of the pans and place onto the rack, leaving the parchment paper in place under the cakes. Let cool for about 1 hour. When the cakes are almost cool, make the syrup. Combine the water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice. When the cakes are cool, carefully transfer them to serving platters. Gradually brush the warm syrup all over the cakes, including the sides, letting it soak in as you go. To make the glaze: in a medium bowl, whisk together the confectioners' sugar and lemon juice. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you'd think, about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides. Let the cakes sit for about one hour to allow the glaze to set before serving. Note: If you’d like to make your own buttermilk, check out the easy method here. Note: You'll need 3 large lemons for this recipe Freezer-Friendly Instructions: The cake can be frozen (without the glaze) for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the glaze after the cake is thawed.) Nutrition InformationPowered by Per serving (16 servings) Calories: 369 Fat: 14 g Saturated fat: 8 g Carbohydrates: 59 g Sugar: 40 g Fiber: 1 g Protein: 5 g Sodium: 158 mg Cholesterol: 66 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: Source link

[angusstory]

This post may contain affiliate links. Read my full disclosure policy. This lemon poppy seed cake is bursting with bright citrus flavor, packed with nutty poppy seeds, and drizzled with a tangy lemon glaze—perfect for sharing (or not!). A variation of my popular lemon pound cake, this lemon poppy seed cake is laced with fresh lemon zest, filled to the brim with nutty, crackly poppy seeds, and drizzled with a bright lemon glaze. The texture is just what you hope for in a homemade cake—ultra-moist and melt-in-your mouth tender. The recipe yields two loaves that stay fresh for days. My grandmother would have called it “company cake” since it’s the perfect treat to have on hand when friends and family come over.  And if you love the lemon and poppy seed combo, don’t miss my lemon poppy seed muffins! (Note: This recipe was originally a Bundt cake, but due to readers having issues with sticking, I updated it in January 2025 to loaf pans, which can be lined with parchment for easy removal.) “The cake was moist and lightly lemony and the proportion of poppy seeds spot on…It’s a GEM.” Vivi What you’ll need to Make Lemon Poppy Seed Cake All-purpose flour – Provides structure and gives the cake its tender crumb. Baking soda – Helps the cake rise by reacting with the acidity in the buttermilk and lemon juice. Salt – Enhances flavor and balances the sweetness. Poppy seeds – Add a nutty flavor and subtle crunch, giving the cake its signature texture. Buttermilk – Keeps the cake moist and tender while adding a slight tang that complements the lemon. Lemon zest – Infuses the cake with bright, aromatic lemon flavor. Fresh lemon juice – Adds a fresh, tangy citrus punch to both the cake and the glaze. Unsalted butter – Provides richness, moisture, and a soft texture. Granulated sugar – Sweetens the cake and the syrup that keeps it extra moist. Large eggs – Bind the ingredients together, add moisture, and contribute to a light, fluffy texture. Confectioners’ sugar – Used in the glaze to create a smooth, sweet finish that enhances the lemon flavor. Jump to the printable recipe for precise measurements Step-by-Step Instructions To begin: In a medium bowl, combine the flour, baking soda, salt, and poppy seeds. Whisk well and set aside. In a small bowl, mix the buttermilk, lemon zest and lemon juice. Set aside. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), combine the butter and sugar. Cream on medium speed until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl, then add the eggs one at a time, beating well after each one. Give the bowl another quick scrape, then, with the mixer on low, beat in a quarter of the flour mixture. Add one-third of the buttermilk mixture. Beat in another quarter of the flour mixture, then a third of the milk mixture. Keep going—another round of flour, then the rest of the milk. Finally, mix in the last of the flour. Scrape down the sides and bottom of the bowl, then give it a quick mix to make sure everything is fully combined. Spoon the batter into the prepared pans and smooth the tops. Bake for 55 to 65 minutes, or until the top of the cake is golden and a cake tester comes out clean. Cool the loaves in the pan for ten minutes on a rack. While they cool, make the syrup. Combine the water and granulated sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice. Make the glaze: in a medium bowl, whisk together the confectioners’ sugar and lemon juice until smooth. When the cakes are cool, gradually brush the warm syrup all over the cakes, including the sides, letting it soak in as you go. Finally, spoon the glaze over the top of the cakes, letting it drip down the sides. Let the glaze harden before slicing. The cake will keep nicely for 3 days or frozen (without the glaze) for up to 3 months.  You May Also Like Lemon Poppy Seed Cake This lemon poppy seed cake is just the thing to have on hand for company or a cozy treat—pure sunshine in every slice! Ingredients For the Cake 3 cups all-purpose flour, spooned into measuring cup and leveled-off with a knife ½ teaspoon baking soda ½ teaspoon salt ¼ cup poppy seeds 1 cup low-fat buttermilk (see note) Finely grated zest of 3 lemons (about 3 gently packed tablespoons) 2 tablespoons fresh lemon juice 2 sticks (1 cup) unsalted butter, softened 2¼ cups granulated sugar, plus more for the pan 3 large eggs For the Syrup 2 tablespoons water 2 tablespoons granulated sugar 2 teaspoons fresh lemon juice For the Glaze About 1 cup confectioners' sugar 2 tablespoons fresh lemon juice Instructions Preheat the oven to 350°F and set an oven rack in the middle position. Spray two 8½ x 4½-inch loaf pans with nonstick cooking spray. Line the long sides of the pans with parchment paper “slings” and spray lightly with nonstick cooking spray again. In a medium bowl, whisk together the flour, baking soda, salt, and poppy seeds. Set aside. In a small bowl, combine the buttermilk, lemon zest and lemon juice. Set aside. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3-4 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again. With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Beat in another quarter of the flour mixture, then another third of the milk mixture. Repeat with another quarter of the flour mixture and the remaining milk mixture. Finally, beat in the remaining flour mixture. Scrape down the sides and bottom of the bowl, and give a quick mix with a rubber spatula to make sure all of the ingredients are well incorporated. Spoon the thick batter into the prepared pans and smooth the top with a rubber spatula. Bake for 55 to 65 minutes, or until the top of the cake is golden and a cake tester comes out clean. Cool the cake in the pan for ten minutes on a rack. Set the cakes on a cooling rack, and cool in the pans for 10 minutes. Carefully run a knife along the unlined sides of the pans to loosen the cake from the pan. Using the parchment slings, lift the cakes out of the pans and place onto the rack, leaving the parchment paper in place under the cakes. Let cool for about 1 hour. When the cakes are almost cool, make the syrup. Combine the water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice. When the cakes are cool, carefully transfer them to serving platters. Gradually brush the warm syrup all over the cakes, including the sides, letting it soak in as you go. To make the glaze: in a medium bowl, whisk together the confectioners' sugar and lemon juice. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you'd think, about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides. Let the cakes sit for about one hour to allow the glaze to set before serving. Note: If you’d like to make your own buttermilk, check out the easy method here. Note: You'll need 3 large lemons for this recipe Freezer-Friendly Instructions: The cake can be frozen (without the glaze) for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the glaze after the cake is thawed.) Nutrition InformationPowered by Per serving (16 servings) Calories: 369 Fat: 14 g Saturated fat: 8 g Carbohydrates: 59 g Sugar: 40 g Fiber: 1 g Protein: 5 g Sodium: 158 mg Cholesterol: 66 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: Source link

[tumibaba]

This post may contain affiliate links. Read my full disclosure policy. This lemon poppy seed cake is bursting with bright citrus flavor, packed with nutty poppy seeds, and drizzled with a tangy lemon glaze—perfect for sharing (or not!). A variation of my popular lemon pound cake, this lemon poppy seed cake is laced with fresh lemon zest, filled to the brim with nutty, crackly poppy seeds, and drizzled with a bright lemon glaze. The texture is just what you hope for in a homemade cake—ultra-moist and melt-in-your mouth tender. The recipe yields two loaves that stay fresh for days. My grandmother would have called it “company cake” since it’s the perfect treat to have on hand when friends and family come over.  And if you love the lemon and poppy seed combo, don’t miss my lemon poppy seed muffins! (Note: This recipe was originally a Bundt cake, but due to readers having issues with sticking, I updated it in January 2025 to loaf pans, which can be lined with parchment for easy removal.) “The cake was moist and lightly lemony and the proportion of poppy seeds spot on…It’s a GEM.” Vivi What you’ll need to Make Lemon Poppy Seed Cake All-purpose flour – Provides structure and gives the cake its tender crumb. Baking soda – Helps the cake rise by reacting with the acidity in the buttermilk and lemon juice. Salt – Enhances flavor and balances the sweetness. Poppy seeds – Add a nutty flavor and subtle crunch, giving the cake its signature texture. Buttermilk – Keeps the cake moist and tender while adding a slight tang that complements the lemon. Lemon zest – Infuses the cake with bright, aromatic lemon flavor. Fresh lemon juice – Adds a fresh, tangy citrus punch to both the cake and the glaze. Unsalted butter – Provides richness, moisture, and a soft texture. Granulated sugar – Sweetens the cake and the syrup that keeps it extra moist. Large eggs – Bind the ingredients together, add moisture, and contribute to a light, fluffy texture. Confectioners’ sugar – Used in the glaze to create a smooth, sweet finish that enhances the lemon flavor. Jump to the printable recipe for precise measurements Step-by-Step Instructions To begin: In a medium bowl, combine the flour, baking soda, salt, and poppy seeds. Whisk well and set aside. In a small bowl, mix the buttermilk, lemon zest and lemon juice. Set aside. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), combine the butter and sugar. Cream on medium speed until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl, then add the eggs one at a time, beating well after each one. Give the bowl another quick scrape, then, with the mixer on low, beat in a quarter of the flour mixture. Add one-third of the buttermilk mixture. Beat in another quarter of the flour mixture, then a third of the milk mixture. Keep going—another round of flour, then the rest of the milk. Finally, mix in the last of the flour. Scrape down the sides and bottom of the bowl, then give it a quick mix to make sure everything is fully combined. Spoon the batter into the prepared pans and smooth the tops. Bake for 55 to 65 minutes, or until the top of the cake is golden and a cake tester comes out clean. Cool the loaves in the pan for ten minutes on a rack. While they cool, make the syrup. Combine the water and granulated sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice. Make the glaze: in a medium bowl, whisk together the confectioners’ sugar and lemon juice until smooth. When the cakes are cool, gradually brush the warm syrup all over the cakes, including the sides, letting it soak in as you go. Finally, spoon the glaze over the top of the cakes, letting it drip down the sides. Let the glaze harden before slicing. The cake will keep nicely for 3 days or frozen (without the glaze) for up to 3 months.  You May Also Like Lemon Poppy Seed Cake This lemon poppy seed cake is just the thing to have on hand for company or a cozy treat—pure sunshine in every slice! Ingredients For the Cake 3 cups all-purpose flour, spooned into measuring cup and leveled-off with a knife ½ teaspoon baking soda ½ teaspoon salt ¼ cup poppy seeds 1 cup low-fat buttermilk (see note) Finely grated zest of 3 lemons (about 3 gently packed tablespoons) 2 tablespoons fresh lemon juice 2 sticks (1 cup) unsalted butter, softened 2¼ cups granulated sugar, plus more for the pan 3 large eggs For the Syrup 2 tablespoons water 2 tablespoons granulated sugar 2 teaspoons fresh lemon juice For the Glaze About 1 cup confectioners' sugar 2 tablespoons fresh lemon juice Instructions Preheat the oven to 350°F and set an oven rack in the middle position. Spray two 8½ x 4½-inch loaf pans with nonstick cooking spray. Line the long sides of the pans with parchment paper “slings” and spray lightly with nonstick cooking spray again. In a medium bowl, whisk together the flour, baking soda, salt, and poppy seeds. Set aside. In a small bowl, combine the buttermilk, lemon zest and lemon juice. Set aside. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3-4 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again. With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Beat in another quarter of the flour mixture, then another third of the milk mixture. Repeat with another quarter of the flour mixture and the remaining milk mixture. Finally, beat in the remaining flour mixture. Scrape down the sides and bottom of the bowl, and give a quick mix with a rubber spatula to make sure all of the ingredients are well incorporated. Spoon the thick batter into the prepared pans and smooth the top with a rubber spatula. Bake for 55 to 65 minutes, or until the top of the cake is golden and a cake tester comes out clean. Cool the cake in the pan for ten minutes on a rack. Set the cakes on a cooling rack, and cool in the pans for 10 minutes. Carefully run a knife along the unlined sides of the pans to loosen the cake from the pan. Using the parchment slings, lift the cakes out of the pans and place onto the rack, leaving the parchment paper in place under the cakes. Let cool for about 1 hour. When the cakes are almost cool, make the syrup. Combine the water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice. When the cakes are cool, carefully transfer them to serving platters. Gradually brush the warm syrup all over the cakes, including the sides, letting it soak in as you go. To make the glaze: in a medium bowl, whisk together the confectioners' sugar and lemon juice. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you'd think, about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides. Let the cakes sit for about one hour to allow the glaze to set before serving. Note: If you’d like to make your own buttermilk, check out the easy method here. Note: You'll need 3 large lemons for this recipe Freezer-Friendly Instructions: The cake can be frozen (without the glaze) for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the glaze after the cake is thawed.) Nutrition InformationPowered by Per serving (16 servings) Calories: 369 Fat: 14 g Saturated fat: 8 g Carbohydrates: 59 g Sugar: 40 g Fiber: 1 g Protein: 5 g Sodium: 158 mg Cholesterol: 66 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: Source link