INGREDIENTS FOR THE SALMON
4½ Tbsp. olive oil
8 anchovy fillets, finely chopped
2½ Tbsp. tomato paste
1½ tsp. red chile flakes
2 tsp. coriander seeds, lightly crushed
8 cloves garlic, very thinly sliced
2 preserved lemons, flesh scooped out and discarded, rind finely chopped (about 2 ounces)
2 tsp. pure maple syrup
1 large lemon, sliced
1 (2½-pound) skin-on salmon fillet, pin bones removed
Salt and pepper
8 ounces grape or cherry tomatoes, halved
FOR THE SALSA
14 pitted Kalamata olives (scant ½ cup)
⅓ cup small capers (or regular capers, roughly chopped)
1 preserved lemon, flesh scooped out and discarded, rind thinly sliced (about 1 ounce)
1½ cups basil leaves, roughly chopped
¾ cup parsley leaves, roughly chopped
2 Tbsp. olive oil
2 tsp. fresh lemon juice Kosher salt and pepper Baby arugula, for serving
- Cook salmon: In a skillet, combine oil, anchovies, and tomato paste and cook on medium, stirring occasionally, 5 minutes.
- Stir in chile flakes and coriander seeds and cook until fragrant, 1 minute. Remove from heat and stir in garlic, preserved lemons, and maple syrup to combine; let cool 15 minutes.
- Meanwhile, heat oven to 350°F. Line large rimmed baking sheet with parchment paper and arrange lemon slices in a single layer in center. Season salmon with ⅛ tsp. salt and ½ tsp. pepper and arrange, skin side down, over lemon slices.
- Scatter tomatoes around salmon. Pour the cooled oil and its solids over salmon, pressing garlic slices flat against top of salmon. Roast until barely opaque throughout, 17 to 20 minutes (depending on thickness and desired doneness). Remove from oven and let sit 5 minutes before transferring salmon, tomatoes, and lemon to platter.
- Meanwhile, prepare salsa: In a small bowl, combine olives, capers, preserved lemon, basil, parsley, oil, and lemon juice together with ⅛ tsp. salt and pepper and mix well. Scatter half of salsa over salmon. Serve warm or at room temperature with remaining salsa and arugula, if desired.
SERVES 6 TO 8.
Recipe from Yotam Ottolenghi