Wednesday, February 13, 2013

Slow Salmon
 with parsley and preserved lemon

20130128_salmon

So this is a six ounce piece of salmon, I thought I could take it but after half I was full.

So you know I make up most of my food ahead of time and put up jars of cauliflower or carrot puree, sometimes roasted cherry tomatoes, slow chicken, roasted sweet potatoes, quinoa with roasted root vegetables, and roasted apples in the fridge to mix and match all week. Friday nights, though, I've been trying to make one-off dinners, easy to fix things that you eat up, no leftovers. For variety, I guess. Not just varying what I eat, but also how I do. And fish is good for that. No leftovers I mean, because fish you want to eat up fresh. Though a little bit of leftover fish is very good flaked into a breakfast hash, like the trout, chayote, and apple hash that I had for my most recent bout day breakfast. Mmm. Creativity is sneaking into my cooking again, maybe I'm getting bored with my simplified menus or maybe I've mastered them and now I'm wandering but not lost.

I got this technique from The Kitchn's How to Bake Salmon Fillets. I make mine with just parsley and preserved lemon, simple enough if you have preserved lemons. I guess not so simple if you don't. Maybe parsley and shallot, or parsley and garlic, if you don't have preserved lemon. Overall, though, I simplified a lot of the technique, and it works for me.

6 ounce salmon filet, 1/2 to 1 inch thick
1 tablespoon chopped parsley
1 piece preserved lemon

Heat the oven to 250 degrees (or 265 degrees, the lowest my oven goes) and let the salmon sit on the countertop while you prep the parsley and lemon.

Either you have chopped parsley in the freezer and are grabbing a tablespoon of that, or you have a fresh bunch of parsley that you're going to wash, trim, and finely chop. Leave yourself a tablespoon of chopped parsley and put the rest into a container in the freezer.

Get a piece of preserved lemon from your preserved lemon jar and thoroughly rinse it under cold running water. Finely chop the preserved lemon, then mince the lemon and parsley together to make a paste.

Lightly oil a baking pan and put the salmon skin side down on the pan. Spread the parsley lemon paste over the salmon, and bake for twenty-five minutes. The salmon is done if it flakes easily with a fork.

Serve with steamed vegetables. A six ounce piece of salmon actually serves two in our house. I can't eat much more than three ounces of fish at a time, maybe because I have it plated with half a pound of vegetables.

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