Salmon has become a mainstay of my low-salt, low-fat, low-sugar diet. I wrote earlier this week of five ways to prepare it for a Memorial Day feast, or any day you expect a large number of people for dinner. Today, another salmon recipe, this one from the website Epicurious.
What intrigued me about this recipe is it’s slow-cooked. Salmon cooked in a 250-degree oven, a bit different from the 450-degree oven I used for my latest salmon creation.
The ingredient list is a long one, I’d leave out the Kosher salt and the capers, which are high in salt. If you want to splurge with capers, use less, maybe a teaspoon instead of two tablespoons.
Here’s the ingredient list:
2 tablespoons olive oil, plus more
1 15.5-ounce can chickpeas, rinsed
1/2 teaspoon ground cumin
Kosher salt, freshly ground pepper —LEAVE OUT THE SALT (JNF)
1 garlic clove, thinly sliced
1 small bunch mustard greens, ribs and stems removed, leaves coarsely chopped
1 teaspoon honey
4 6-ounce skinless salmon fillets
Vinaigrette and assembly:
1/2 small shallot, very finely chopped
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon honey
Kosher salt, freshly ground pepper LEAVE OUT THE SALT (JNF)
1/4 cup olive oil
1/4 cup vegetable oil
2 tablespoons capers, rinsed, patted dry LEAVE OUT OR REDUCE THESE, THEY’RE HIGH IN SALT (JNF)
The recipe says slow-bake the salmon 30-35 minutes.
The presence of chickpeas and the variety of flavors in this intrigued me, I’ll have to try it and report back to you.
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