The new Food & Wine Magazine is titled The Summer Playbook, and this is the cover photo recipe. It is so gorgeous I didn’t even try to take one myself, and am posting it below. The low slow cooking method is perfect for melting the fat and creating tender forkfuls of salmon, which combined with the savory tomato-caper mixture makes for something truly delicious. The juniper in the gin adds flavor to the tomatoes, lemon and shallots. The fresh herb garnish add freshness. So easy, and you can make the tomato mixture up to three hours ahead, covered and stored at room temperature.
4 (7-oz.) center cut, skin-on salmon fillets (about 1-inch thick)
1 1/2 tsp. kosher salt, divided
3/4 tsp. black pepper, divided
2 pt. cherry tomatoes (about 1 1/4 lb.), halved
1/2 cup extra-virgin olive oil
2 small shallots, thinly sliced into rings (about 1/2 cup)
1/4 cup drained capers in brine
1/4 cup ( 2 oz.) gin
1 tsp. grated lemon zest plus 20 to 24 half-moon slices (from 2 lemons; use Meyer lemons if you can find them)
1/8 tsp. crushed red pepper (optional)
Fresh dill, flat leaf parsley leaves, or chives for garnish (optional)
Preheat oven to 225 degrees F. Remove salmon from refrigerator 15 minutes before cooking. Sprinkle salmon with 1/2 tsp. salt and 1/4 tsp. pepper; transfer to a rimmed baking sheet. Toss together tomatoes, oil, shallots, capers, gin, lemon zest, lemon slices and crushed red pepper in a medium bowl; sprinkle with remaining 1 tsp. salt and 1/2 tsp. pepper. Scatter tomato mixture around and on top of the salmon.
Bake salmon in preheated oven until cooked to desired degree of doneness, 35 to 40 minutes for medium. (A thermometer inserted into the thickest portion of fish will register 120 to 125 degrees F.)
Transfer salmon portions to serving plates; garnish with fresh herbs, if using. Spoon tomato mixture and juices evenly over salmon, and serve. Serves 4.
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