Wow, the thinly sliced citrus and mint flowers really draw your attention to the beauty and color of the salmon. And I love the name, “Jungle Boogie!” (Did your children get to see that tin of spices? I would imagine they would have a hearty laugh about that name!) Although I have “Jungle Boogie” envy, I really appreciate all of the alternative “Jungle Boogie” options you provided!
I wanted to ask about the color of the cooked salmon! Guess you read my mind. I am guessing the color did not change becos they were cooked at low heat? Anyways… looks like you had great fun boogie-ing with your salmon 🙂
I love salmon, and this dish – the color! – is doing its seductive best to make me try it for the weekend, but (and of course there is always a but), one look at Baby Back Ribs with Asian Orange-Ginger Glaze and I’m hooked! I’ve been looking for a way to use up some blood oranges and this is it.
I saw that article too, and I just cooked some salmon this way last week! It was unbelievable. What I actually did with it was make a version of a ginger-wasabi salmon salad that I saw on Ming Tsai’s site. It was almost a shame to break it up for the salad, but the result was just so moist, tender, and full of salmon flavor. I have been recommending this method to people ever since (I did 3 fillets at 225 for 30 minutes).
I made the mistake of not allowing my salmon to come to room temp the other time. And I did not roast it at a lower temp like 250 ? The salmon was still tasty…but it’s just did not appear pretty – with that “white” stuff (proteins) oozing out. No “dress” will save the salmon from looking…err…err…ugly. :O
Look at the the color of your salmon! It puts me to shame….your salmon is so beautifully cooked!
Kalyn-I’m putting more info on the ginger mint & its flowers in the recipe to submit for WHB.
Ari-It just so happened that I went outside to pick some parsley and mint flowers really caught my eye. It really provided a nice contrast to the salmon pink.
Steve- Next time I do this I probably will cook for 30 minutes. I’ll look up that recipe for ginger wasabi and use that dressing to drizzle over the fillets!
Ady- with a glass of Pinot Grigio!
Tigerfish- yeah, it needs to come to room temp first – otherwise it spends half of its life in the oven just warming up. The reason why the salmon sits on a bed of onions and orange slices is to keep it elevated so the white stuff can drain away. Thank you for your compliments!
Jaden, the wasabi-ginger mayo is incredibly simple. I just use about 4-5 Tbsp regular mayo (I use Japanese “Kewpie” mayo) and mix in about 1 Tbsp each of wasabi paste, freshly grated ginger, and rice wine vinegar. S&P to taste. Ming Tsai’s version is actually a from-scratch aioli which is not particularly difficult but a lot less lazy.
I tried the cooking technique last night and, indeed, it was melt-in-the-mouth tender, and very tasty. I didn’t have the toppings, so just went with only S&P, and still delicious.
The top of the salmon was a bit, oh, dry, or slightly crusty, or anyway a bit more firm than the rest, so I might try spreading on a bit of olive oil to keep it moist.
I don’t cook enough (I’m single) that I keep keep a wide variety of fresh herbs around. The cost per use goes way up when the unused batch goes bad, so I appreciate the toppings based on items that keep longer around the kitchen.
Wonderful food, delightful photos. Thanks for the website.
Hi Jaden! Love the idea of putting food in a bag and lettin git cook on low for long hours. I recently ate Salmon made a similar way at a friends place, and it was divine! Now that my husband is leaving (again!!@#!) for a 2-week business trip this Friday, I’m pretty sure there’ll be more than a few lazy girl meals for moi! 🙂
And need I add, drool worthy pictures! 🙂 Wish you lived somewhere nearby, it would be fun to meet up and have lazy Monday mornings every week! 😉
i found your lovely site through tastespotting featuring this salmon recipe. can’t wait to try it.
btw, where can i find the jungle boogie spice? i searched online but couldn’t find one. you mentioned it was local, whereabouts though? i might have a friend or relative for all i know who can get me one!
Hi Mrs. Wynne- I found Jungle Boogie in Sarasota Fl where I live. I did a search too and no results. I’m planning to stop by the store this week and ask the general manager how I can get in touch with that company. I’ll report back!
I swear your pics look so PRO! Mmm this salmon dish looks so tasty! I would love to see a chocolate dessert on your blog….i will be going out on a dinner date tonight, i hope the food looks just as good! HA!
This reminds me, I was trapped with tigerfish in her coco de nato island adventure hehe. I always wanted my salmon cooked like that, now I know !! wow..never thought of that , such simple method, thanks !! 🙂
[…] slow-cooking trend lately. Most of my slow-cooking has yielded succulent and tender results, like Tropical Island Salmon and Baby Back Ribs with Asian Orange Ginger Glaze, and yes, I’ve also had a couple of […]
I just wanted to comment and say thank you for this great recipe. I stumbled upon your website yesterday and ran out to buy some salmon only hours later. I followed your recipe almost perfectly, but used the fresh mango relish and crushed macadamia nuts option as I couldn’t find any Jungle Boogie! OH WOW. It goes perfectly with your coconut rice as well! This will most definitely be a method that I use from now on for super tender baked fish. Not only that, but it’s beautiful as well!
Oh My God! I just want to eat the pictures. I am crazy about salmon and these pictures are mouthwateringly good. Another recipe I have to try. I love sashimi and just hate overcooked salmon so this recipe sounds perfect.