A vinaigrette bolstered with chopped olives, toasted walnuts, and fresh
parsley is a bold finishing touch for roasted salmon basted with smoked
paprika and lemon. The combination of basting and slow roasting yields
incredibly tender salmon; the walnut-olive vinaigrette adds a briny,
buttery crunch. Source skinless salmon for a prettier presentation. To
coax the most flavor from the walnuts, toast in a 350°F oven for about
12 minutes.
Preheat oven to 325°F with rack in middle position. Whisk together 1/2
cup oil and paprika in a small bowl. Set aside 1 tablespoon oil mixture;
stir lemon zest and juice into remaining oil mixture in small bowl.
Place salmon in a large baking dish; sprinkle both sides with 21/2
teaspoons salt and 1/2 teaspoon pepper. Tuck tapered end of salmon under
if needed to fit in dish. Pour lemon-paprika mixture over salmon. Bake
in preheated oven until thickest part of salmon flakes easily with a
fork, 30 to 35 minutes, spooning lemon-paprika mixture in baking dish
over salmon every 10 minutes. Remove from oven; let rest 5 minutes.
Whisk together parsley, walnuts, vinegar, olives, and remaining 1/4 cup
oil in a small bowl. Season with remaining 1/4 teaspoon salt and
remaining 1/4 teaspoon pepper. Using 2 large spatulas, carefully lift
salmon from baking dish, and transfer to a large platter; discard
remaining lemon-paprika mixture in baking dish. Spoon walnut-olive
vinaigrette on salmon. Drizzle fish with reserved oil mixture. Serve
warm or at room temperature.
Make ahead
Vinaigrette can be made 2 days in advance and stored in an airtight container at room temperature.
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