We’re going to turn this… ooh that’s not the right burner. It’s a very new kitchen – I’m still learning. (upbeat music) Hi I’m Caitlin, I’m a food editor at goop. We are in the brand new goop test kitchen.
It took a long time to build this thing and we’re really excited to be churning out videos for you guys. We’re going to have a lot of detox content coming your way. All sorts of recipe content so subscribe if you want to check those out.
Right now we’re going to be making a really easy weeknight salmon dinner from our 2020 detox plan. If you’re afraid of cooking fish this is a good place to start. It’s fullproof, slow-roasted, and it’s not going to stink up your apartment.
Alright. We’ve got a really nice salmon fillet here. This recipe serves two. We’re going to slow roast this in a really flavorful infused oil. So we’re going to infuse the oil with some shallots, some garlic, and some coriander seeds, and also some sliced lemons towards the end.
That’s just going to make everything so much more flavorful, bright, and savory and delicious. A couple things about buying salmon: Go for wild-caught when you can find it. You’re salmon should not smell fishy.
It should (sniffs) smell like the ocean. It should smell really fresh. Although salmon is sometimes fresh-water, but that’s fine. It should also be nice and firm to the touch. Sometimes if you get fish that’s been frozen and thawed, and frozen and thawed it sort of flakes apart, and that’s not good.
We don’t want that until it’s cooked- then you want it to nicely flake apart. So, let’s get started. First, we’re going to make that infused oil by sauteing the shallots, and garlic, and coriander in the olive oil.
So I’m going to go over to my burner here. I’ve got a wide skillet that is oven-safe, so we’re going to go right from the stove top into the oven. So you want to make sure you don’t have like a plastic handle or anything like that.
All right. So we’ve got this on a pretty, like, a medium heat. We’re going to add some olive oil to here. Then some nice thinly sliced shallots. Just kind of break them up as you toss them in. It’s going to seem like a lot but they cook down quite a lot.
That should be enough. Then some thinly sliced garlic cloves. These will almost cook down into super nutty garlic chips- it’s quite delicious. Then coriander seeds. You can crush these if you don’t like the sort of crunchy texture of whole seeds, but I think they get really nicely toasted in the olive oil.
I don’t mind them, but again it’s really easy to just crush them if you prefer that texture. So I’m just going to mix these up here so everything’s nicely coated by the oil. Then we’re just going to let it simmer for a few minutes.
Just until it sort of starts to caramelize. You don’t want it to totally brown. You just want it to get started. Just take on a little bit of color. So while that goes I’m going to prep the salmon. Take a paper towel and just sort of pat the salmon dry.
Just so the salt adheres a little bit better. I’m just going to liberally salt the whole salmon here. (grinding salt) Alright so this is looking… I mean it smells super fragrant. You can really get the coriander it’s coming through there and obviously the garlic and shallots just like smell like heaven.
So I’m going to add the lemon slices right in here. Just continue infusing that oil with more delicious flavors. Just sort of toss them in. Then I’m going to make a little spot for our salmon to go. So we’re going to take this guy and put it skin side down.
I’m going to kind of tip the pan so that the oil sort of pools. Just sort of spoon that nice infused oil over the top of the salmon. Just so you get a little more flavor. It smells so good. I’m going to pop this into a 300 degree oven, which is pretty low, but it’s going to slowly bake the salmon so that it’s really tender but nice and evenly cooked.
This is a pretty thick like center cut salmon filet so this is probably going to take maybe like 25 minutes, 20 if you like it more medium rare in the center. If you happen to get a thinner tail piece that’s going to take probably closer to fifteen minutes.
It’s however you like your salmon, just keep an eye on it. So I’m going to pop this in. (pan banging) So the salmon’s been in for about twenty minutes, so I’m going to grab it out of the oven here. Alright there we go.
That looks beautifully cooked and you can see some of these lemon slices have gotten super caramelized. Some of the shallots and garlic are almost crispy like chips. The second part of this recipe, what we’re going to do is remove the salmon from this pan, and then I’m going to cook some spinach directly in that oil with all of those aromatics.
This is coming out. Alright. It’s okay if it breaks. It’s a sharing portion. There we go. That’s how the professionals do it guys. Okay. Get that over medium high heat. I’ve got some Bloomsdale spinach here.
It’s really beautiful from the farmers’ market. I’m going to saute them whole. They come with these really pretty little stems, and it’s all edible. I’m not going to saute this too long. I just want it to start to wilt and just sort of get some of these nice flavors all mixed in together.
Just toss this in. It seems like a lot but spinach famously shrinks, so this will just be enough for two people. Every last bit. Now I’m just going to sort of toss to coat these guys. Again I don’t want this to be super wilted down, I want it to be like still fresh.
Alright, I feel like this is pretty good. I’m going to kill the heat. I think we’re ready to plate. So I like to do this on a bed of quinoa. So I’m just going to dump some of this. Sort of place the whole thing, just slide it right there.
See how tender it is? It’s just falling apart. Then our big pile of greens all mixed in with the shallot, and coriander, and garlic. Just sort of give that to the other side. All those caramelized lemon bits.
No man left behind. Then I like to serve it with lots of extra lemon wedges. Maybe a little extra salt. That’s it! Here’s the slow-roasted salmon with coriander, shallots, and garlic. Full recipe in the description below.
Hope you enjoy. Let us know in the comments what you think and if there’s anything you’d like to see us make next. I’m going to go have lunch now. (upbeat music)