Recipe: slow-cooked salmon with cucumber salad
Do you also love dishes where the oven does most of the work? Then this slow-cooked salmon dish is exactly what you want to make. Everything comes together here: the delicious richness of salmon, the spiciness of Caribbean Spice, the freshness of the cucumber salad and the crunch of crusty baguette (with creamy herb butter!)
So what are you waiting for? Invite some friends over and turn on the oven!
How to make slow-cooked salmon
- Preheat the oven to 120 degrees.
- Mix the Euroma Caribbean Spice with the olive oil and add a little salt if desired.
- Brush the top of the salmon with this mixture, place it in an oven dish and arrange lemon slices on top of the salmon.
- Place the oven dish in the centre of the oven and cook the salmon for approximately 20–25 minutes, until done.
- Meanwhile, for the cucumber salad, mix the Greek yoghurt, 2 tablespoons of lemon juice, 1/3 of the garlic, the Euroma Garam Masala and 2/3 of the dill. Season with a pinch of salt if desired.
- Stir in the cucumber and cherry tomatoes and set aside.
- For the herb butter, mix the butter with the remaining garlic, the Euroma herb butter seasoning and dried dill.
- Cut the baguette into slices.
- Serve the slow-cooked salmon with the cucumber salad. Garnish with the remaining dill and serve with baguette and herb butter. Delicious!
Tip: Euroma spice jars on offer
This week (from 27 January to 2 February), Euroma is on offer at AH in the Bonus with a very attractive deal (one that is actually rarely available): buy one, get one free. So this is the perfect time to stock up your spice drawer and pick up 2 jars of Euroma Caribbean Spice. And above all, don’t forget to take our editorial favourite too: funghi-trifolati. Thank us later.
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