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Slow-baked salmon filet with preserved lemon and herb relish

Time 1 hour 35 minutes
Yields Serves 4
Slow-baked salmon filet with preserved lemon and herb relish

Salmon

1

Skin 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.

2

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

3

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

4

When 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.

5

To 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

1

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

2

Sprinkle 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.

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.

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