Slow Roasted Salmon with a Warm Preserved Lemon and Crispy Caper Vinaigrette and Thinly Sliced Potatoes

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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.

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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.

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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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There are some major problems with how this recipe was written:
1 Although the recipe's name contains the words "Preserved Lemon", it never tells you when to add the preserved lemon. I mixed it into the vinaigrette with the parsley at the end, and saved some to sprinkle on the salmon before serving.
2 It tells you to bake the potatoes "3/4 of the way through." How long is that? I had no idea. Through trial and error I think it ended up being about 15 minutes. But don't quote me.
3 The salmon most definitely doesn't finish cooking in 12-14 minutes at 250 degrees. Maybe it was because I didn't have a cazuela, and baked it in a regular baking dish...but it took the salmon about 20-23 minutes to cook- and it wasn't overdone, still pink in the middle.
Despite all this, it was very tasty, and I would make it again- the fried capers were great, and the flavors all blended well.