Salmon Two Ways
INGREDIENTS
2 pound salmon filet (skin-on or skinless)
~1 cup or more fresh tender green herbs like dill, tarragon, or parsley
for Pamela Salzman’s sweet and spicy salmon:
1.5 tablespoons no sugar-added apricot preserves (or fig preserves)
1 teaspoon harissa, sriracha, or hot sauce
for Alison Roman’s whole lemon salmon:
1 lemon, seeds removed, peel, pith and fruit finely chopped
1 garlic clove, finely chopped
1 small shallot, finely chopped
1 tablespoon champagne/white wine vinegar
2 tablespoons olive oil
METHOD
Preheat your oven to 350 degrees F. Line a large baking sheet with parchment paper.
In a bowl, mix together apricot preserves and harissa.
In another bowl, mix together chopped lemon, garlic, shallot, vinegar, olive oil, salt, and pepper.
Brush the salmon fillet with olive oil and season with salt and pepper.
On half the salmon, spread the apricot-harissa mixture and on the other half spread the lemon mixture.
Top the salmon with chopped herbs.
Bake in the oven for about 20 minutes, or until cooked to your liking. Cook time depends on the thickness of your salmon and oven.
