Saturday, February 13, 2016

Roasted Salmon With Quick Preserved Lemon, Lemon Oil and Blackberries


From Anna Herman

4 serving(s)

2 organic lemons

1/3 cup olive oil

1 teaspoon salt

1 1/2-pound salmon  fillet

1 cup fresh blackberries

Lots of fresh ground black pepper

1. To prepare the preserved lemons: At least a day (or up to three days) ahead: Peel one lemon in thin strips with a vegetable peeler or paring knife. Place peel in a small jar or bowl and cover with olive oil. Slice the other lemon into 8 wedges, and remove the seeds with a knife tip or fingers. Slice each wedge into very small pieces, sprinkle with salt, and place in small bowl or jar. Squeeze the juice of peeled lemon and add this juice to the chopped salted lemons, pressing so the pieces are submerged in their juice. Cover both the lemon peel oil and the salted lemons in juice (in their separate containers) and refrigerate overnight or up to three days.

2. To prepare the salmon: Preheat oven to 450 degrees. Place the salmon, skin side down, on a baking dish. Season well with fresh ground pepper. Roast salmon in hot oven 10 to 12 minutes, until lightly browned and cooked through.

3. Transfer salmon to serving plate. Pour 2 to 3 teaspoons of the salted lemon juice over the salmon. Toss the blackberries with 1 tablespoon of the lemon oil and 1 teaspoon of the salted lemon pieces. Sprinkle the lemony blackberries on top of the salmon and around the serving plate. Garnish with strips of lemon peel and additional lemon oil and serve the remaining salt-preserved lemon on the side.



Per serving: 518 calories, 38 grams protein, 5 grams carbohydrates, 2 grams sugar, 38 grams fat, 107 milligrams cholesterol, 690 milligrams sodium, 2 grams dietary fiber.

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