Herb & Lemon Roasted Salmon on a Bed of Roasted Potatoes & Sauteed Greens

Herb & Lemon Roasted Salmon on a Bed of Roasted Potatoes & Sauteed Greens
Photo by Ben Fink

Ingredients

  • 4 oz. (½ cup) raisins, covered with ¼ cup port and macerated for several hours or overnight (optional)
  • 2 Tbs. chopped garlic
  • 12 cloves garlic, roasted and coarsely chopped
  • 1-½ cups olive oil, plus 2 Tbs. for sautéing the greens
  • 1 cup best-quality extra-virgin olive oil
  • Grated zest of 2 lemons
  • 12 cups packed arugula, about 20 oz. (tough stems removed), or two 10-oz. bags spinach (stems removed), cleaned thoroughly and put in a large bowl covered with damp paper towels and plastic wrap in the refrigerator
  • + 8 more ingredients
    • 2 Tbs. fresh thyme
    • Kosher salt and coarsely ground black pepper
    • Lemon Oil (see below)
    • 2 Tbs. chopped fresh flat-leaf parsley
    • 6 portions skinless salmon fillet, 6 oz. each
    • 3 Tbs. coarsely grated lemon zest
    • 2-½ oz. (½ cup) pine nuts, toasted
    • 2 lb. medium red or yellow potatoes (or 1 lb. each)

Make the marinade: Combine the 1-1/2 cups olive oil, lemon zest, parsley, thyme, and the 2 Tbs. chopped garlic. Keep the marinade covered in the refrigerator. Marinate the salmon: Preferably the night before or at least 1 hour before cooking, cover the salmon with about 1 cup of the marinade and...

View full recipe at Fine Cooking

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