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.
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.
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.
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.
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.
La Crema Russian River Chardonnay
On the nose are citrus tones, with green apple, pineapple and floral aromas accentuated by caramel and hazelnut traces. The bright fruit and crisp acidity typical of the Russian River appellation are apparent in the mouth, with lemon-lime components and concentrated pear notes, offset by a lingering apple and spice finish.