Slow Roasted Salmon with a Warm Preserved Lemon and Crispy Caper Vinaigrette and Thinly Sliced Potatoes

Name: Slow Roasted Salmon with a Warm Preserved Lemon and Crispy Caper Vinaigrette and Thinly Sliced Potatoes
Prep time: 14 h
Cook time: 14 h
Total time: 14 h
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters capers, drained; 1 leave Chopped flat parsley; 2 cloves garlic, coarsely chopped; 2 Idaho potatoes, peeled and thinly sliced on a mandolin; 710 milliliters lemon juice; 2 lemons, cut into eighths; 177 milliliters olive oil; 3 Tbsps olive oil; 4 servings Olive oil; 2 Tbsps finely chopped parsley; 4 fillets salmon fillets, 6 ounces each; 4 servings Salt and freshly ground pepper; 1 Tbsp chopped shallot; 59 milliliters sherry vinegar; 355 milliliters sugar; 177 milliliters water

Slow Roasted Salmon with a Warm Preserved Lemon and Crispy Caper Vinaigrette and Thinly Sliced Potatoes

Slow Roasted Salmon with a Warm Preserved Lemon and Crispy Caper Vinaigrette and Thinly Sliced Potatoes requires about 14 hours from start to finish. This recipe serves 4. One portion of this dish contains approximately 38g of protein, 77g of fat, and a total of 1257 calories. This recipe covers 41% of your daily requirements of vitamins and minerals. 1 person found this recipe to be scrumptious and satisfying. A mixture of salt and pepper, salmon, lemons, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

Instructions

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.

Ingredients you will need

Lemon Wedge

Sugar

Water

Equipment you will use

Sauce Pan

Remove with a slotted spoon and place on a baking rack.

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Slotted Spoon

Let dry at room temperature overnight.

Place lemon juice in a small nonreactive saucepan and cook until reduced to 1/4 cup, let cool.

Ingredients you will need

Lemon Juice

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Salt And Pepper

Sherry Vinegar

Olive Oil

Shallot

Garlic

Lemon

Syrup

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Blender

Pour into a bowl and fold in the parsley.

Ingredients you will need

Parsley

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Bowl

Fry capers in oil until crisp, about 1 1/2 minutes.

Ingredients you will need

Capers

Cooking Oil

Drain on paper towel.

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Paper Towels

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.

Ingredients you will need

Salt And Pepper

Potato

Cooking Oil

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Oven

Place in the oven and bake 3/4 of the way through.

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Oven

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.

Ingredients you will need

Salt And Pepper

Olive Oil

Potato

Salmon

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Oven

Place the salmon on top of the potatoes and return the cazuelas to the oven.

Ingredients you will need

Potato

Salmon

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Oven

Bake for 12 to 14 minutes, until cooked through.

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Oven

Remove from oven and immediately drizzle with lemon vinaigrette, and sprinkle with chopped parsley and capers.

Ingredients you will need

Vinaigrette

Parsley

Capers

Lemon

Equipment you will use

Oven

Equipment

Ingredients

Servings:

59milliliters

capers, drained 1leave

Chopped flat parsley 2cloves

garlic, coarsely chopped 2

Idaho potatoes, peeled and thinly sliced on a mandolin 710milliliters

lemon juice 2

lemons, cut into eighths 177milliliters

olive oil 3Tbsps

olive oil 4servings

Olive oil 2Tbsps

finely chopped parsley 4fillets

salmon fillets, 6 ounces each 4servings

Salt and freshly ground pepper 1Tbsp

chopped shallot 59milliliters

sherry vinegar 355milliliters

sugar 177milliliters

water

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The La Crema Russian River Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.