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Categories: Fish and shellfish, Healthy eating, Main courses

Slow-baked salmon filet with preserved lemon and herb relish

Slow-baked salmon filet with preserved lemon and herb relish
Los Angeles Times

With farm-raised fresh salmon available every day of the year, it's easy to forget that fresh salmon used to be a seasonal specialty. But just as sweet corn, strawberries or watermelon never taste as good as they do at the ... Read more

Total time: 1 hour 35 minutes plus 1 week standing for lemons | Serves 4
Note: Serve this with poached asparagus or another simple vegetable. Pappadums are sold at Indian markets. Choose organic or certified pesticide-free lemons if at all possible to make the preserved lemons, which need to be made a week ahead. Pit and chop 6 to 8 Kalamata or Gaeta olives and add them to the relish.

Salmon

  • 1 (1 1/2-pound) salmon filet, in one piece
  • Salt
  • Freshly ground pepper
  • 4 preserved lemon wedges
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped cilantro
  • 1/4 cup extra-virgin olive oil
  • 4 pappadums (plain or spiced)

Step 1Skin the salmon and remove any pin bones. Season it lightly with salt and pepper and place the filet skin side down on a baking sheet lined with foil or parchment. Leave it at room temperature while heating the oven to 300 degrees.

Step 2Rinse the preserved lemon wedges and finely chop them. Combine the lemons with the parsley, cilantro and olive oil and season to taste with pepper.

Step 3Bake the salmon without turning until the juices begin to seep out around the edges, 18 to 20 minutes.

Step 4When the salmon is nearly done, toast the pappadums directly over a gas flame or electric burner on very low heat, turning frequently, until puffed up and crisp, 1 to 2 minutes.

Step 5To serve, divide the salmon among 4 dinner plates and spoon the lemon relish alongside. Break the pappadums into 3 or 4 pieces each and lean them against the salmon.

Preserved lemons

  • 16 lemons
  • 2 tablespoons salt
  • Olive oil

Step 1Wash and dry the lemons. Set aside 10 for juicing; cut the rest into 6 wedges if small, 8 for average-size lemons.

Step 2Sprinkle a little salt into a large clean glass jar. Add a layer of lemon wedges, sprinkle them generously with salt, and continue adding lemons and salt, pressing down with a spoon to eliminate air pockets. Some juice will soak out of the lemons right away; top with lemon juice to barely cover the lemon wedges, then cover the jar and let stand at room temperature for a week, turning the jar daily to redistribute the salt and juice. Pour in a half-inch layer of olive oil and store in a cool pantry or in the refrigerator for up to 4 months.

Each serving:
445 calories; 245 mg sodium; 98 mg cholesterol; 33 grams fat; 6 grams saturated fat; 2 grams carbohydrates; 35 grams protein; 0.78 gram fiber.
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