{"id":14772,"date":"2021-03-12T16:38:46","date_gmt":"2021-03-12T05:38:46","guid":{"rendered":"https:\/\/www.huonaqua.com.au\/?post_type=recipe&#038;p=14772"},"modified":"2025-05-21T12:52:47","modified_gmt":"2025-05-21T02:52:47","slug":"slow-cooked-huon-salmon-with-orange-and-fennel-salad","status":"publish","type":"recipe","link":"https:\/\/www.huonaqua.com.au\/ms\/all-recipes\/slow-cooked-huon-salmon-with-orange-and-fennel-salad\/","title":{"rendered":"Slow Cooked Huon Salmon with Orange and Fennel Salad"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>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. <\/p>\n<p>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.<\/p>\n<p>The salad recipe serves 6 &#8211; 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. <\/p>","protected":false},"featured_media":14773,"template":"","meal":[7,101,6,91],"class_list":["post-14772","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","meal-dinner","meal-fresh","meal-lunch","meal-salmon"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Slow Cooked Huon Salmon with Orange and Fennel Salad - Huon Aqua<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.huonaqua.com.au\/ms\/recipe\/slow-cooked-huon-salmon-with-orange-and-fennel-salad\/\" \/>\n<meta property=\"og:locale\" content=\"ms_MY\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Slow Cooked Huon Salmon with Orange and Fennel Salad - Huon Aqua\" \/>\n<meta property=\"og:description\" content=\"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. 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