Reviews Add Rating & Review 16 Ratings 5 star values: 7 4 star values: 4 3 star values: 4 2 star values: 0 1 star values: 1
Back to Slow Roasted Salmon with Caper-and-Herb Relish All Reviews for Slow Roasted Salmon with Caper-and-Herb Relish - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 4 a99914_0403_salmon.jpg
Ingredients Ingredient Checklist 4 skinless salmon fillets, (6 ounces each) 1 1/4 teaspoons coarse salt Freshly ground pepper 1 small shallot, finely chopped 2 tablespoons capers, drained and rinsed Grated zest and juice of 1 lemon, preferably organic 1 tablespoon extra-virgin olive oil 1 cup loosely packed fresh flat-leaf parsley, roughly chopped 2/3 cup chopped mixed fresh herbs, such as tarragon, chervil, dill, and mint 1 bunch pencil-thin asparagus, tough ends snapped off
Gallery Read the full recipe after the video.
Recipe Summary Servings: 4 a99914_0403_salmon.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
a99914_0403_salmon.jpg
a99914_0403_salmon.jpg
Ingredients
Ingredients
- 4 skinless salmon fillets, (6 ounces each) 1 1/4 teaspoons coarse salt Freshly ground pepper 1 small shallot, finely chopped 2 tablespoons capers, drained and rinsed Grated zest and juice of 1 lemon, preferably organic 1 tablespoon extra-virgin olive oil 1 cup loosely packed fresh flat-leaf parsley, roughly chopped 2/3 cup chopped mixed fresh herbs, such as tarragon, chervil, dill, and mint 1 bunch pencil-thin asparagus, tough ends snapped off
Directions
Preheat oven to 250 degrees, with rack in upper third. Place salmon on a parchment-lined baking sheet. Sprinkle both sides of each fillet with 1/4 teaspoon salt; season evenly with pepper. Bake until opaque but still bright pink in the middle, 25 to 30 minutes. Remove from oven.
Meanwhile, make relish: In a small bowl, stir together shallot, capers, lemon zest and juice, and remaining 1/4 teaspoon salt; season with pepper. Add oil, parsley, and mixed herbs; toss to combine.
Place asparagus in a steamer basket set over a pot of simmering water; steam until spears are crisp-tender and bright green, 3 to 4 minutes. Divide asparagus among serving plates. Place a salmon fillet on each plate next to asparagus, and spoon relish on top of fish.
Reviews
Add Rating & Review 16 Ratings 5 star values: 7 4 star values: 4 3 star values: 4 2 star values: 0 1 star values: 1
Reviews
Add Rating & Review 16 Ratings 5 star values: 7 4 star values: 4 3 star values: 4 2 star values: 0 1 star values: 1
Add Rating & Review
16 Ratings 5 star values: 7 4 star values: 4 3 star values: 4 2 star values: 0 1 star values: 1
16 Ratings 5 star values: 7 4 star values: 4 3 star values: 4 2 star values: 0 1 star values: 1
16 Ratings 5 star values: 7 4 star values: 4 3 star values: 4 2 star values: 0 1 star values: 1
5 star values: 7 4 star values: 4 3 star values: 4 2 star values: 0 1 star values: 1
All Reviews for Slow Roasted Salmon with Caper-and-Herb Relish
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Slow Roasted Salmon with Caper-and-Herb Relish
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
