Two Sisters Vineyards Roasted Salmon Recipe скачать в хорошем качестве

Two Sisters Vineyards Roasted Salmon Recipe

Welcome back to the kitchen of the Two Sisters, where they are sharing Angela's recipe for Roasted Salmon. Serves 4 people Ingredients: ·4-6 pieces wild caught salmon, skin on ·Extra Virgin Olive Oil (preferably Kitchen76) ·Rind of 1 medium lemon ·2 tbsp chili flakes ·2 tsp capers ·1 shallot ·1 bunch destemmed parsley ·2 tbsp sliced green olives ·Salt & pepper to taste ·Jasmine rice DIRECTIONS Cut salmon into 4 pieces. Drizzle olive oil into the bottom of your pan and place salmon on top, skin side down. Drizzle a bit of olive oil on top of the salmon, with a sprinkle of salt. Pre-heat your oven to 425 degrees and pop the pan in the oven. Cook for approximately 25 minutes. Peel the rind off of one whole lemon and chop into thin slices. Put 1/3rd cup of olive oil into your pot and add the lemon rinds. Rinse and dry your capers and olives. Then add 2 tbsp of chili flakes, 2 tsp of capers, 1 bunch of destemmed parsley and 2 tbsp of sliced green olives into the pot. Finely chop one whole shallot and add it to the pot with a pinch of salt and pepper. Heat the pot on your stove top on medium to low heat and add the lid. Check frequently and stir to prevent burning. Cook until shallots are translucent and gremolata is fragrant. Remove the salmon from the oven and add your gremolata on top of each slice. Delicious served warm or at room temperature. Serve alongside jasmine rice, cooked according to the package. Pair with 2022 Stone Eagle Rosé: https://www.twosistersvineyards.com/p...