Sunday, 9 January 2011

Slow-Roasted Salmon with Fried Capers, Caramelized Lemon and Almonds

Despite what you have heard, old dogs can indeed learn new tricks.

Jedi, for instance, will make a study of something that Merlin is doing and copy it. It is interesting to watch him concentrating on getting the details right. Even though we rescued him as an adult, he is eager to learn new things from his adopted brother. Mostly good things too, thank goodness.

And, just when I thought I knew every kind of way to cook a fish, Michael Symon teaches me a new one. A very successful method that we will be playing with often - slow roasting. Now, slow for fish - not really slow in general - but a delightfully hands-free, low-temp turn in the oven that gives you wonderfully moist fish and the freedom to work on something else. Like opening a bottle of wine, or looking at photos of Josh Holloway on the internet. Not that I do that..

Slow-Roasted Salmon with Fried Capers, Caramelized Lemon and Almonds
Serves 4, adapted from Symon's Live to Cook
online recipe adapted and sourced from Joanne of Eats Well With Others
for Michael Symon Sundays

4 (6-8 oz) salmon fillets
Kosher salt
2 tbsp extra-virgin olive oil
3 tbsp unsalted butter
4 (1/4-inch thick) slices of lemon
1/4 cup sliced almonds
4 tbsp capers
1/4 cup thinly sliced shallots
1 1/2 tbsp thinly sliced garlic
1/2 cup chopped parsley

1. Preheat the oven to 225°F. Drizzle the olive oil on the salmon and season on both sides with salt. Put the fish in a cold, nonstick ovenproof saute pan or small glass baking dish.  Place into the oven and cook until the fish reaches an internal temperature of 130-140 and flakes easily when prodded with a fork, 12-15 minutes.

2. A few minutes after you put the fish in the oven, heat 1 tbsp butter in a medium saucepan over high heat.  When the butter is hot and foaming add in the lemon slices and cook until they begin to caramelize, about 2-3 minutes.  Flip them over and add in the almonds and capers. Cook for 30 seconds.  Add the shallots and saute for 30 seconds.  Add the garlic, parsley, and the remaining 2 tbsp butter.  Continue to cook until the lemons soften and the butter and almonds begin to brown, about 2 minutes.

3. Place the salmon fillets on warm plates and spoon the sauce over them.