SLOW ROASTED SALMON WITH A WARM PRESERVED LEMON AND CRISPY CAPER VINAIGRETTE AND THINLY SLICED POTATOES
Steps:
- For the vinaigrette: Place sugar and water in a medium nonreactive saucepan over high heat and bring to a boil. Continue boiling until sugar has completely melted. Reduce heat to low, add the lemon wedges and cook slowly until almost soft. Remove with a slotted spoon and place on a baking rack. Let dry at room temperature overnight.
- Place lemon juice in a small nonreactive saucepan and cook until reduced to 1/4 cup, let cool.
- Place cooled lemon syrup, sherry vinegar, shallots and garlic in a blender and blend until smooth. With the motor running, slowly add the olive oil and season with salt and pepper. Pour into a bowl and fold in the parsley.
- Fry capers in oil until crisp, about 1 1/2 minutes. Drain on paper towel.
- For the potatoes: Preheat oven to 350 degrees F. Toss the potatoes with the oil and season with salt and pepper to taste. Arrange the potatoes in an even layer in the bottom of 4 small cazuelas. Place in the oven and bake 3/4 of the way through.
- For the salmon: Remove the potatoes from the oven and reduce the heat to 250 degrees F. Lightly brush the salmon on both sides with olive oil and season with salt and pepper to taste. Place the salmon on top of the potatoes and return the cazuelas to the oven. Bake for 12 to 14 minutes, until cooked through. Remove from oven and immediately drizzle with lemon vinaigrette, and sprinkle with chopped parsley and capers.
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Rizwan Kasmani
[email protected]Overall, this was a great recipe. The salmon was cooked perfectly and the flavors were delicious. I would definitely make this again.
Santosh Joshi
[email protected]This recipe was a bit too complicated for me. I would have preferred a simpler recipe with fewer ingredients.
BHsway
[email protected]I've never made salmon before, but this recipe was so easy to follow and the results were incredible. The salmon was crispy on the outside and flaky on the inside. The flavors were amazing.
Adewale Adewale
[email protected]This was a delicious and easy recipe to make. The salmon was cooked perfectly and the flavors were amazing. I will definitely be making this again.
Joevan Arredondo
[email protected]I was disappointed with this recipe. The salmon was bland and the potatoes were undercooked.
Akhtar Rajar
[email protected]This recipe is a keeper! I've made it several times now and it's always a hit with my family and friends. The salmon is always cooked perfectly and the flavors are amazing.
Nelva Lockwood nelva
[email protected]I'm not sure what I did wrong, but my salmon came out dry and overcooked. The potatoes were also a bit too crispy for my liking.
Patricia O'Neill
[email protected]This recipe is easy to follow and the results are amazing! The salmon was cooked perfectly and the flavors were delicious.
eunice O thompson
[email protected]I thought the preserved lemon and crispy capers were a bit overpowering. I would have preferred a more subtle flavor profile.
Almamun Hitler
[email protected]This dish was a bit too salty for my taste, but everything else about it was great. The salmon was cooked perfectly, and the potatoes were roasted to perfection.
okoro godhelp
[email protected]I've never been a huge fan of salmon, but this recipe changed my mind! The preserved lemon and crispy capers really elevated the flavor of the fish. I'll definitely be making this again.
Surovi Akter
[email protected]This recipe was an absolute delight! The salmon was cooked perfectly; moist and flaky on the inside, with a crispy, golden-brown skin. The preserved lemon added a bright, tangy flavor, while the crispy capers added a nice textural contrast. The thinl