Slow Roasted Salmon with Caper-and-Herb Relish
After a long, slow roasting in the oven, salmon becomes even more succulent.
- Servings: 4
Photography: James Baigrie
Source: Martha Stewart Living, April 2003
- 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
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.