Barton's Recipes
Slow roasted Wild Salmon with caramelized endive & almond-garlic piccata
Download this recipeIngredients
4 pieces of wild salmon, skin on and pin bones removed, 5oz. each
3 T of extra virgin olive oil
4 heads of white Belgium endive, sliced in half from top to bottom, remove any brown edge from core
1/2 cup of blanched almonds, toasted until golden brown
2 cloves of garlic, finely chopped finely minced
2 T of parsley, chopped finely
sea salt
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Directions:
1. Preheat oven to 225 degrees. Brush salmon fillets with oil and season generously with salt and pepper. Place salmon fillets skin side down a baking dish. Slowly roast in oven until medium doneness, about 25 minutes.
2. Heat oil in a cast iron pan on high heat. Place endive cut side down and cook until lightly golden brown. Add ½ cup of water and reduce heat to a low simmer. Season with salt and cook until all water is evaporated, about 10 minutes.
3. For the piccata: In a mortar and pestle, crush almonds with garlic until they are in small pieces about the size of grains of rice. Stir in oil and parsley. Season with sea salt.
4. Serving: Remove salmon from oven. Gently turn over. Skin should peel off very easily. Discard. Place two pieces of caramelized endive on each plate. Place one piece of salmon on top of endive and spoon almond garlic piccata over salmon fillet. Serve with an arugula salad dressed with shallots, balsamic and extra virgin olive oil.
Pair with Brancott Marlborough Sauvignon Blanc or Brancott Terroir Series Conders Forest Marlborough Sauvignon Blanc.
Intro
How to Roast Salmon
Salmon - Cooking the Endives
How to Make an Almond Garlic Picatta
Salmon - Plating the Dish
Related Seafood:
Salmon - California, Oregon, and Washington
Salmon - Alaska
