Salmon with Preserved Lemon
Hands-on Time: 20 minutes
Total Time: 20 minutes
Makes: 4 servings
1/2 teaspoon coarse (kosher) salt
4 skin-on salmon fillets (5 ounces each)
1 1/4 teaspoons garam masala
1 tablespoon fresh lemon juice
1 teaspoon slivered almonds or pine nuts
1 teaspoon extra-virgin olive oil
1 tablespoon water
1 tablespoon chopped fresh parsley
1. Preheat the oven to 450°F.
2. With a vegetable peeler, pull off all the lemon zest in strips. In a small saucepan of boiling water, cook the zest for 2 minutes to blanch. Drain and repeat the blanching in new water. Drain again. Rinse under cold water and drain well. Coarsely chop and transfer to a small bowl. Sprinkle with ¼ teaspoon of the salt and let stand while the salmon roasts.
3. Place the salmon, skin side down, on a rimmed baking sheet and rub with 1 teaspoon of the garam masala and the remaining ¼ teaspoon salt. Roast for 10 minutes, or until the salmon is just cooked through. Using a thin-bladed metal spatula, lift the salmon off the baking sheet, leaving the skin behind.
4. Drain any liquid from the bowl with the lemon zest. Add the lemon juice, almonds, oil, water, parsley, and the remaining ¼ teaspoon garam masala to the bowl and toss to combine.
5. Serve the salmon with the lemon mixture on top.
Per serving: 268 calories • 27g protein • 16g fat (3g saturated) • 1.5g fiber • 3g carbohydrate • 315mg sodium • 42mg magnesium
If you have gluten issues: Choose a gluten-free brand of garam masala