Preserved lemon works really well in most fish dishes, roasted salmon included. And as if the lemon’s bold flavor is not enough, the addition of olives, Serrano pepper and parsley makes it even bolder.
Roasted salmon with preserved lemon & olives salsa
Course: Main courseCuisine: Israeli, JewishDifficulty: EasyServings
4
servingsPrep time
30
minutesPreserved lemons are best when you make them yourself, that way they are preserved in fresh lemon juice and the flavor is outstanding. Try my recipe here. But you can also find them at Middle Eastern and Israeli supermarkets and at specialty supermarkets, such as Whole Foods.
INGREDIENTS
¾ preserved lemon (about ⅓ cup)
⅓ cup pitted kalamata olives
¾ cup flat parsley leaves
2 garlic cloves
¼ Serrano pepper
1 ½ lb. salmon fillet, preferably skin on
1 tablespoon olive oil
½ teaspoon kosher salt
DIRECTIONS
- Oven to 400 degrees. Spray sheet pan with oil.
- Put preserved lemon, olives, parsley, garlic cloves and Serrano on a chopping board and using a chef’s knife, finely chop them all together.
- Pat dry salmon with paper towels and set on sheet pan, skin side down. Use your hand to spread olive oil on salmon and sprinkle with a little salt. Spread preserved lemon mixture to cover salmon completely.
- Roast in oven for about 12 minutes, until just opaque inside. Serve hot or warm.
