Slow-roasted salmon bruschetta with arugula, lemon and caper

1 servings

Ingredients

Quantity Ingredient
1 Lemon
3 tablespoons Coarse salt; preferably kosher, or 2 Tbsp. table salt
2 tablespoons Raw coarse sugar or 1 Tbsp. granulated sugar
2 tablespoons Absolut Citron or other vodka; preferably lemon-flavored
2 tablespoons Metaxaouzo or Pernod
1 tablespoon Chopped flesh oregano
4 Salmon fillets; (about 6 oz. each), skin on
4 slices (1/2 inch thick) hearty country bread
⅓ cup Extra-virgin olive oil; plus extra for brushing bread
4 ounces Arugula
2 tablespoons Large nonpareil capers
3 ounces Reggiano Parinesan cheese; in one piece, up to 4
6 Large; ripe tomatoes, peeled, seeded and chopped
¼ cup Red wine vinegar
¼ cup Sugar
2 Cloves garlic; chopped
1 pinch Salt

Directions

TOMATO JAM

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, ⅓ 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@... on Sep 16, 1998

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