Reviews (1) Add Rating & Review 68 Ratings 5 star values: 13 4 star values: 11 3 star values: 25 2 star values: 15 1 star values: 4 Martha Stewart Member Rating: 4 stars 08/19/2013 Easy and delicious. The caramelized onions are a delightful compliment to the salmon flavor. The mint pesto is also yummy. I used pine nuts in place of almonds. The recipe calls for too much oil, in my humble opinion, but you can increase the amount of nuts and reduce the refined oil. The nuts provide some oil on their own.
Back to Roasted Salmon with Mint-Caper Pesto All Reviews for Roasted Salmon with Mint-Caper Pesto - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 30 mins total: 1 hr 25 mins Servings: 10 Yield: Serves 10 Roasted salmon with mint-caper pesto
Ingredients Ingredient Checklist 1 cup extra-virgin olive oil, divided 1 1/2 pounds combined shallots and purple scallions, or baby leeks, trimmed and halved lengthwise (if using leeks, wash well after halving) Kosher salt and freshly ground pepper 1 piece (3 pounds) skinless salmon fillet, preferably wild Alaskan 2 cups lightly packed fresh mint leaves (from 2 bunches) 2 tablespoons slivered almonds, toasted 1/4 cup plus 2 tablespoons capers, drained (and rinsed, if salt-packed) Flaky sea salt, such as Jacobsen, for sprinkling 2 lemons, cut into wedges
Cook’s Notes Take the salmon out of the oven when it’s partially opaque in the center. The residual heat will continue to cook the fish.
Gallery Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 1 hr 25 mins Servings: 10 Yield: Serves 10 Roasted salmon with mint-caper pesto
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 1 hr 25 mins Servings: 10 Yield: Serves 10
Recipe Summary
prep: 30 mins total: 1 hr 25 mins
Servings: 10 Yield: Serves 10
prep: 30 mins
total: 1 hr 25 mins
prep:
30 mins
total:
1 hr 25 mins
Servings: 10
Yield: Serves 10
10
Serves 10
Roasted salmon with mint-caper pesto
Roasted salmon with mint-caper pesto
Ingredients
Ingredients
- 1 cup extra-virgin olive oil, divided 1 1/2 pounds combined shallots and purple scallions, or baby leeks, trimmed and halved lengthwise (if using leeks, wash well after halving) Kosher salt and freshly ground pepper 1 piece (3 pounds) skinless salmon fillet, preferably wild Alaskan 2 cups lightly packed fresh mint leaves (from 2 bunches) 2 tablespoons slivered almonds, toasted 1/4 cup plus 2 tablespoons capers, drained (and rinsed, if salt-packed) Flaky sea salt, such as Jacobsen, for sprinkling 2 lemons, cut into wedges
Directions
Preheat oven to 400°F with racks in upper and lower thirds. Coat 2 rimmed baking sheets with 1 tablespoon oil each. Divide shallots and scallions between sheets and drizzle each with 2 tablespoons oil; season generously with kosher salt and pepper. Roast, rotating pans and switching racks halfway through, until bottoms of alliums are golden brown, 25 to 30 minutes. Remove from oven; reduce temperature to 325°F. Let alliums cool, then consolidate on one sheet.
Place salmon on top of alliums on sheet. Brush with 2 tablespoons oil; season with kosher salt and pepper. Roast on lower rack until partially opaque in center, about 20 minutes.
Meanwhile, combine remaining 1/2 cup oil, mint, almonds, capers, 3/4 teaspoon kosher salt, and 1/2 teaspoon pepper in a mini food processor or blender, and purée until smooth.
Remove salmon and alliums from oven; carefully transfer to a serving platter. Sprinkle with flaky salt and serve with lemon wedges and pesto.
Cook’s Notes Take the salmon out of the oven when it’s partially opaque in the center. The residual heat will continue to cook the fish.
Cook’s Notes
Take the salmon out of the oven when it’s partially opaque in the center. The residual heat will continue to cook the fish.
Reviews (1)
Add Rating & Review 68 Ratings 5 star values: 13 4 star values: 11 3 star values: 25 2 star values: 15 1 star values: 4
Martha Stewart Member Rating: 4 stars 08/19/2013 Easy and delicious. The caramelized onions are a delightful compliment to the salmon flavor. The mint pesto is also yummy. I used pine nuts in place of almonds. The recipe calls for too much oil, in my humble opinion, but you can increase the amount of nuts and reduce the refined oil. The nuts provide some oil on their own.
Reviews (1)
Add Rating & Review 68 Ratings 5 star values: 13 4 star values: 11 3 star values: 25 2 star values: 15 1 star values: 4
Add Rating & Review
68 Ratings 5 star values: 13 4 star values: 11 3 star values: 25 2 star values: 15 1 star values: 4
68 Ratings 5 star values: 13 4 star values: 11 3 star values: 25 2 star values: 15 1 star values: 4
68 Ratings 5 star values: 13 4 star values: 11 3 star values: 25 2 star values: 15 1 star values: 4
5 star values: 13 4 star values: 11 3 star values: 25 2 star values: 15 1 star values: 4
Martha Stewart Member Rating: 4 stars 08/19/2013 Easy and delicious. The caramelized onions are a delightful compliment to the salmon flavor. The mint pesto is also yummy. I used pine nuts in place of almonds. The recipe calls for too much oil, in my humble opinion, but you can increase the amount of nuts and reduce the refined oil. The nuts provide some oil on their own.Martha Stewart Member
Rating: 4 stars 08/19/2013
Easy and delicious. The caramelized onions are a delightful compliment to the salmon flavor. The mint pesto is also yummy. I used pine nuts in place of almonds. The recipe calls for too much oil, in my humble opinion, but you can increase the amount of nuts and reduce the refined oil. The nuts provide some oil on their own.
Rating: 4 stars
All Reviews for Roasted Salmon with Mint-Caper Pesto
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Salmon with Mint-Caper Pesto
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
