Main Course ·

Salmon with Meyer Lemon Relish

INGREDIENTS

  • 1  salmon filet
  • 1/2 cup of Rastrello Extra Virgin Olive Oil (EVOO), plus more for brushing on salmon
  • Freshly ground pepper
  • Sea salt
  • 1 shallot, finely chopped
  • 1 tablespoon lemon juice
  • 1 large Meyer lemon
  • 2 tablespoons chopped parsley

 

PREPARATION

  1. Preheat oven to 200°F.
  2. Place baking dish half filled with water on the lowest rack of the oven (or use a steam oven).
  3. Lay salmon on a lightly oiled baking sheet and brush with EVOO. Salt and pepper.
  4. Bake for 45-60 minutes
  5. Let salmon cool a bit, then break into chunks.
  6. Serve with relish.

 

RELISH

  1. While salmon is cooking, prepare relish, begin with macerating shallot for 15 minutes in lemon juice and pinch of salt.
  2. Cut lemon into 8 wedges, remove seeds and core. Cut wedges in half and slice very thin.  Add to shallot. 
  3. Add 1/2 cup of EVOO, parsley, pinch of salt and pepper.
  4. Thoroughly mixed together. 
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