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CATEGORY CUISINE TAG YIELD
Dairy, Eggs, Grains 1 Servings

INGREDIENTS

1 Lemon
3 T Coarse salt, preferably
kosher or 2 Tbsp. table
salt
2 T Raw coarse sugar or 1 Tbsp.
granulated sugar
2 T Absolut Citron or other
vodka preferably
lemon-flavored
2 T Metaxaouzo or Pernod
1 T Chopped flesh oregano
4 Salmon fillets, about 6 oz.
each skin on
4 1/2 inch thick hearty
country bread
1/3 c Extra-virgin olive oil, plus
extra for brushing bread
4 oz Arugula
2 T Large nonpareil capers
3 oz Reggiano Parinesan cheese
in one piece up to 4
6 Large, ripe tomatoes
peeled seeded and
chopped
1/4 c Red wine vinegar
1/4 c Sugar
2 Cloves garlic, chopped
1 pn Salt

INSTRUCTIONS

By Chef Charles Dale, Renaissance, Aspen  This recipe has a number of
interesting elements: a sweet/sour tomato  jam, crunchy bread, lightly
cured salmon and the peppery/lemony  arugula salad. Be sure to not just
eat from the top down, salad  first, then the salmon, followed by the
bread. Instead. cut straight  down so you have a bit of each mingling
in every bite.  Note that the salmon needs to cure for about 2 hours,
roughly the same  amount of time that the tomato jam needs to cook. But
don't  worry,both of those things are easy to put together, and then
you'll  have virtually nothing to do for 2 hours, except sit, relax and
stir  the jam now and again.  Peel the zest (yellow part only) from
half of the lemon and finely  mince the zest. Squeeze the juice from
the whole lemon and set aside  for dressing the arugula.  Combine the
lemon zest, salt, sugar, vodka, ouzo and oregano in a  shallow,
nonreactive dish and stir to mix. Add the salmon fillets  skin side up
on top of the mixture. Cover tightly and refrigerate for  2 to 3 hours.
Meanwhile, make the tomato jam: Combine all the ingredients in a
small, non-corrosive saucepan and simmer gently until thick, about 2
hours, stirring occasionally. Keep warm until ready to serve. The jam
can be made 3 to 4 days in advance and refrigerated.  Brush the bread
slices with some olive oil and toast under the broiler  until lightly
browned. Preheat the oven to 220F.  Put the salmon fillet, skin side
down, on an ungreased baking sheet;  do not remove the marinade from
the surface of the salmon. Roast the  salmon fillets until they just
begin to split when gently squeezed,  15 to 20 minutes.  In a medium
bowl, combine the arugula, 1/3 cup olive oil, lemon juice  and capers
and toss to evenly mix. Using a vegetable peeler, shave  strips of the
cheese into the salad.  To serve, spread a healthy portion of the
tomato jam on the toasted  bread and set each in the center of an
individual plate. (The chef  puts a small dollop of the tomato jam on
the plate under the bread as  well, which helps to anchor it to the
plate.) Top each with a piece  of roasted salmon, using a spatula to
slide between the salmon and  the skin, leaving the skin on the baking
sheet. Top with a pile of  arugula salad and serve immediately.
SERVINGS PER RECIPE: 4  Cal. 610/Total fat 32 g/Sat. 6 g/Chol. 100
mg/Sdm.1005 mg/ /Carbo. 39  g/Prot. 41 g/Om-3 3 g  Recipe printed in
Fall 98 issue of Simply Seafood  Posted to KitMailDigest by
GAdams1350@aol.com on Sep 16, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1065
Calories From Fat: 114
Total Fat: 12.7g
Cholesterol: 94.1mg
Sodium: 24228.5mg
Potassium: 3266.8mg
Carbohydrates: 95.2g
Fiber: 14.8g
Sugar: 68.3g
Protein: 55.8g


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