Ingredients
Preserved Lemon and Caper Vinaigrette:
- 1 1/2 cups sugar
- 3/4 cups water
- 2 lemons, cut into eighths
- 3 cups lemon juice
- 1/4 cup sherry vinegar
- 1 tablespoon chopped shallot
- 2 cloves garlic, coarsely chopped
- 3/4 cup olive oil
- Salt and freshly ground pepper
- 1/4 cup capers, drained
- 2 tablespoons finely chopped parsley
Directions
Place sugar and water in a medium nonreactive saucepan over high heat and bring to a boil. Continue boiling until sugar has completely melted. Reduce heat to low, add the lemon wedges and cook slowly until almost soft. Remove with a slotted spoon and place on a baking rack. Let dry at room temperature overnight.
Place lemon juice in a small nonreactive saucepan and cook until reduced to 1/4 cup, let cool.
Place cooled lemon syrup, sherry vinegar, shallots and garlic in a blender and blend until smooth. With the motor running, slowly add the olive oil and season with salt and pepper. Pour into a bowl and fold in the parsley.
Fry capers in oil until crisp, about 1 1/2 minutes. Drain on paper towel.
Potatoes:
- 2 Idaho potatoes, peeled and thinly sliced on a mandolin
- 3 tablespoons olive oil
- Salt and freshly ground pepper
Preheat oven to 350 degrees F. Toss the potatoes with the oil and season with salt and pepper to taste. Arrange the potatoes in an even layer in the bottom of 4 small cazuelas. Place in the oven and bake 3/4 of the way through.
Salmon:
- 4 salmon fillets, 6 ounces each
- Olive oil
- Salt and freshly ground pepper
- Chopped flat leaf parsley
Remove the potatoes from the oven and reduce the heat to 250 degrees F. Lightly brush the salmon on both sides with olive oil and season with salt and pepper to taste. Place the salmon on top of the potatoes and return the cazuelas to the oven. Bake for 12 to 14 minutes, until cooked through. Remove from oven and immediately drizzle with lemon vinaigrette, and sprinkle with chopped parsley and capers.
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By jade.soser
Sunnyvale, CA
on April 19, 2010
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I just finished eating this dish and it was very tasty. I did make a lot of adjustments through the cooking process, so let me start by saying that I halved the recipe because I was only making 2 servings of fish for myself and husband. I have not seen this episode (I wish I had, it may have made things easier!, so I don't know exactly what Bobby intended, but I think, in the end, I would not do the preserved lemon wedges again. I really don't think they added to the dish.
However, I would make the sugar/water syrup with some leftover lemon peels from getting the juice (make a basic lemon simple syrup because I ended up using about 3 teaspoons in my (half recipe of vinaigrette to cut the extreme acidity. It is VERY strong with the reduced lemon juice + vinegar.
I used one potato for the two of us and cooked the slices in an 8x8 casserole for about 15-20 minutes. I put the fish on, turned the oven down to 250, and popped the dish back into the oven. After 15 minutes, the fish was not done to our liking. I turned the oven up to 300 and cooked an additional 10 minutes. It was perfect. If you like it a little rarer, reduce the cooking time.
The fried capers were awesome. I love them! That was a new one for me and they are gorgeous and delicious. I used them as garnish along with parsley and served the preserved lemon wedges on the side. I squeezed the lemons over the fish (which already had vinaigrette on it before eating. I couldn't taste the lemons, but then again, I already had some of that simple syrup in the sauce.
Overall, I think the recipe as printed is very unclear, but with a little trial and error, it turned out very tasty. It was time consuming, but I thought it was worth it. It would be quicker next time because I would not have to guess at cooking times as much. Plus, I have some of that vinaigrette leftover, which should be good on salad.
By jjjscott_1478978
eugene, OR
on October 05, 2009
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1-What are the preserved lemons for?
2- Are you using the lemon/sugar water for vinagrette or the plain cooked down lemon juice?
3- What do you do with whichever you DON'T use?
4- I don't think this recipe was tested before publishing.
By aeolius
Manitowoc, WI
on May 07, 2009
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The salmon does not and will not cook in 12 to 14 minutes at 250. If you put it under the broiler, however, the outside gets nice and crispy and the potatoes become wonderfully carmelized on top.
The vinaigrette is fantastic but should probably be served on the side as it will be too strong (sour for some palates.
One other suggestion. Frying the capers is an amazing technique--but they lose some of their crispiness when mixed with the vinaigrette. I would suggest setting them aside and sprinkling them on top of the salmon when it is served.
Bobby Flay is amazing.
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