by Susan Hanna
I’m really enjoying cooking from Alison Roman’s new cookbook, Nothing Fancy. In this recipe, salmon is topped with browned butter, caramelized lemon and onion slices and capers and then slow-roasted until just cooked through. Cook’s note: the recipe calls for a garnish of dill, sesame seeds and onion. I didn’t make the garnish and the dish was still outstanding.
Avoiding Additives and Preservatives
Make sure your butter doesn’t contain colour. Unico capers are additive-free. For more recipes using all-natural ingredients, visit Eye For a Recipe.
- 1 lemon
- 2 lbs (907 g) salmon fillet
- Kosher salt and freshly ground black pepper
- 6 tbsp (90 ml) unsalted butter
- ¼ cup (60 ml) olive oil, plus extra for drizzling
- ½ a small red onion, sliced into very thin rings, divided
- 2 tbsp (30 ml) brined capers, drained
- One cup (250 ml) fresh dill
- 2 tbsp (30 ml) toasted sesame seeds (optional)
- Preheat the oven to 325º F (163º C). Thinly slice half the lemon and remove any seeds; save the other half for juicing.
- Place the salmon on a baking tray or in a large baking dish and season with salt and pepper.
- Heat the butter in a medium skillet over medium-high heat. Cook, swirling occasionally, until the butter has started to brown, 2-3 minutes. Add the olive oil, sliced lemon and half the onion. Season with salt and pepper and cook, tossing occasionally, until the lemon and onion have started to brown and frizzle, 2-3 minutes (you’re looking for a kind of crisped rather than softened and caramelized). Add the capers.
- Pour the brown butter-lemon mixture over the salmon. Place it in the oven and roast until just cooked through but still medium rare inside, 12-15 minutes; the flesh will more translucent, less opaque. Remove from the oven and transfer to a serving dish.
- Meanwhile, toss together the dill and sesame seeds, if using, in a medium bowl. Give a squeeze from the halved lemon and season with salt and pepper. Scatter on top of the salmon, along with the raining sliced onion.
From Nothing Fancy, by Alison Roman