Roasted Salmon with Lemon Relish
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Everyday Food, May 2006
- Prep Time 25 minutes
- Total Time 25 minutes
- Yield Serves 4
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Ingredients
- 1/4 cup pine nuts
- 1/4 cup raisins
- Slivered zest and juice of 1 lemon
- 4 skinless salmon fillets, (6 ounces each)
- Coarse salt and ground pepper
- 1/4 cup chopped fresh parsley
- 3 tablespoons olive oil
- 5 ounces baby spinach (about 5 cups), loosely packed
Directions
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Preheat oven to 450 degrees. Spread pine nuts on a rimmed baking sheet; toast in oven, tossing occasionally, until lightly golden, 5 to 7 minutes. Remove from sheet, and reserve.
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Meanwhile, place raisins and lemon zest in a small bowl; cover with boiling water. Set aside.
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Place salmon fillets on the baking sheet used in step 1; season with salt and pepper. Roast until salmon is opaque throughout, 8 to 10 minutes.
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Meanwhile, drain and discard liquid from raisins and lemon zest. Return raisins and zest to bowl; add lemon juice, pine nuts, parsley, and oil. Season with salt and pepper; stir to combine.
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Dividing evenly, make a bed of spinach on each of four plates, place salmon fillet on spinach; spoon lemon relish over the top.
One of my favorites- it comes together quickly, looks elegant on a plate, tastes fresh and interesting, and is filling. I use golden raisins in the relish and almonds instead of pine nuts & serve with a side of pre-steamed lentils that I've warmed through on the stove with a couple minced cloves of garlic.
I first tasted this at a neighbor's dinner party. He was kind enough to share the recipe. Now we have to coordinate our dinners so we're not serving it to the same people. A true favorite!
I felt like such a fancy cook after making this dish! I'm with JW: our family likes cranberries better. This is a flavorful and delicious dish. I've wowed dinner guests with this meal.
Oh, I just know I would love this recipe. Only I can not afford pine nuts. Wondering if slivered almonds would be good.
Another way I love to bake Salmon, is with Smucker's Seedless Raspberry Jam and white vinegar...... I forget the exact proportions now, but it is really great. Try for youselfl.
I made this last night and was really surprised at how much flavor it had. It's a really impressive dish.
We make this recipe at least a couple times a month. It's delicious.
We substitute dried cranberries for the raisins and like it better.