Slow Roasted Salmon With A Warm Preserved Lemon And Crispy Caper Vinaigrette And Thinly Sliced Potatoes Food

SLOW-ROASTED SALMON WITH CUCUMBER DILL SALAD

Steps:

• For the salad: Quarter the cucumber, lengthwise, and remove the seeds, but leave on the skin. Thinly slice the cucumbers and mix with the salt in a colander. Set in the sink for about 1 hour to drain. Meanwhile, place the yogurt in a coffee filter-lined strainer and set over a bowl to drain, about 1 hour.
• Rinse the cucumbers with cold, running water. Press down on the cucumbers to extract as much liquid as possible and pat dry. Toss the cucumbers with the drained yogurt, dill, sugar, orange zest, cayenne, and season with pepper, to taste.
• Preheat the oven to 275 degrees F.
• Cut the salmon lengthwise and then crosswise to make 4 equal squares of fish. Lightly sprinkle the salmon all over with a pinch of turmeric and rub in slightly to coat evenly. Season salmon with salt and pepper and place on a very lightly oiled oven-proof nonstick pan. Roast the salmon, turning the pieces carefully with a spatula after about 10 minutes, until just cooked through, about 20 minutes in all. (Slow-roasted salmon looks bright orange when done, and will be luscious in the center.) To serve, divide the cucumbers between 4 plates, top with the salmon and garnish with dill fronds.

SLOW ROASTED SALMON WITH POTATOES AND LEMON-HERB VINAIGRETTE

Steps:

• Preheat the oven to 400 degrees F.
• Drizzle canola oil to coat two 8-inch cazuelas or oven-safe dishes. Arrange the potato slices in one even layer on the bottom. Season with salt and pepper and drizzle with more canola oil on top. Bake until the potatoes just begin to brown around the edges and the centers are slightly soft when poked with a fork, 12 to 15 minutes.
• Meanwhile, whisk together the mustard and lemon juice in a medium bowl; season with salt and pepper. Continue whisking while drizzling in the olive oil until the sauce is emulsified. Add the parsley and mix to combine.
• Once the potatoes are cooked through, place one salmon fillet in each of the baking dishes and drizzle with canola oil; sprinkle with salt and pepper. Reduce the oven temperature to 250 degrees F and bake to medium doneness, about 15 minutes.
• Spoon the sauce over the top of the salmon and garnish with the thyme, parsley and lemon zest to taste.

PRESERVED LEMON, SALMON AND CAPER SALAD

Steps:

• Heat half the olive oil in a large heavy based non stick frying pan over medium high heat.
• Add capers and cook stirring for 6-8 mins or until slightly crisp.
• Add garlic and cook, stirring for one minute or until aromatic.
• Transfer to a plate and set aside.
• Use a small sharp knife to cut the flesh away from the lemon rind.
• Discard flesh and remove white pith from rind.
• Rinse rind under cold running water and chop.
• Cook pasta in a large saucepan of salted boiling water, adding sugar snap peas in the last 2-3 minutes, for 10-12 mins or until pasta is al dente and sugar snap peas are bright green and tender crisp.
• Meanwhile brush both sides of salmon with a little of the remaining olive oil and season with salt and pepper.
• Heat frying pan over medium high heat.
• Add salmon and cook for 3-4 mins each side for medium rare or until cooked to your liking.
• Transfer to plate and set aside for 5 mins to cool slightly.
• Use a fork to flake salmon into large pieces.
• Drain paster and return to pan.
• Add caper mixture, preserved lemon, dill and extra virgin olive oil.
• Toss well to combine.
• Taste and season with pepper.
• Serve.