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  • 2 Ratings

Chopped sorrel and lemon zest adds flavor to this roasted salmon, which is served with pea shoots and mizuna.

Martha Stewart Living, April 2000

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Servings:
12
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Ingredients

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Directions

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  • Preheat oven to 450 degrees. Place salmon on a rimmed baking sheet, dark side down. Rub top of fillet with lemon zest, chopped sorrel, 1 teaspoon salt, and 1/4 teaspoon pepper.

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  • Transfer to oven, and roast until top is lightly browned and fish is cooked through, 12 to 14 minutes.

  • Toss fresh sorrel, pea shoots, and mizuna in a bowl with olive oil, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Arrange on platter with salmon, and serve.

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Reviews

2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0