{"version":"1.0","provider_name":"Huon Aqua","provider_url":"https:\/\/www.huonaqua.com.au\/ms","title":"Slow Cooked Huon Salmon with Orange and Fennel Salad - Huon Aqua","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"CgaxkInU6u\"><a href=\"https:\/\/www.huonaqua.com.au\/ms\/all-recipes\/slow-cooked-huon-salmon-with-orange-and-fennel-salad\/\">Salmon Huon Masak Perlahan dengan Salad Oren dan Jintan<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.huonaqua.com.au\/ms\/all-recipes\/slow-cooked-huon-salmon-with-orange-and-fennel-salad\/embed\/#?secret=CgaxkInU6u\" width=\"600\" height=\"338\" title=\"&#8220;Slow Cooked Huon Salmon with Orange and Fennel Salad&#8221; &#8212; Huon Aqua\" data-secret=\"CgaxkInU6u\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/* ]]> *\/\n<\/script>","thumbnail_url":"https:\/\/www.huonaqua.com.au\/wp-content\/uploads\/2021\/03\/Untitled-Capture1041-2-web.jpg","thumbnail_width":2200,"thumbnail_height":2200,"description":"Slow-roasting makes a beautifully tender, evenly cooked, not-one-bit-dry piece of salmon. Despite the name, it\u2019s still quick at 45 \u2013 60 minutes in the oven and is perfect for entertaining.  It\u2019s very forgiving because of the low and slow method, and best served warm and will happily sit at room temperature for up to 1 hour before serving.   Leftover salmon can be stashed in the fridge, to pull off chunks to add to a salad, flaked into scrambled eggs, topped onto slices of chunky sourdough with cr\u00e8me fraiche and caper berries, or stuffed into tacos.  The salad recipe serves 6 - 8 people as an entr\u00e9e with plenty of left salmon. If you want to serve the salad as a main course for 8 people, just double the salad ingredients."}