Slow Roasted Wild Salmon With Caramelized Belgian Endive and Almond Garlic Piccata

Slow Roasted Wild Salmon With Caramelized Belgian Endive and Almond
Garlic Piccata

By Barton Seaver

INGREDIENTS:

* 4 (6-ounce) wild salmon fillets, skin on and pin bones removed
* 3 Tablespoons extra virgin olive oil
* Sea salt and pepper
* 4 heads white Belgian endive, sliced in half from top to bottom
* ½ cup blanched almonds, toasted golden brown
* 2 cloves garlic, finely minced
* 2 Tablespoons finely chopped parsley

METHOD:

Preheat oven to 250°F. Brush the salmon with oil and season with salt
and pepper. Place salmon, skin side down, on a baking dish and slowly
roast in the oven for about 25 minutes for medium. Cook for additional
time for well-done.

Heat 1 Tablespoon oil in a cast iron pan over high heat. Add the
endive, cut side down, and cook until lightly golden brown. Add 1/2
cup water and reduce heat to low. Season with salt and cook until the
liquid has evaporated, about 10 minutes.

To make the piccata, crush the almonds and garlic until they are in
small pieces about the size of grains of rice. (Chef Seaver recommends
using a mortar and pestle.) Stir in the remaining 1 Tablespoon oil and
parsley. Season with salt.

To serve, flip the salmon over and peel off the skin. Place 2 pieces
of caramelized endive on each plate. Top with a salmon fillet and
drizzle with the piccata.

Adapted by StarChefs.com

Yield: 4 Servings

Round Out the Meal:
With an arugula salad dressed with shallots, balsamic and extra virgin
olive oil.

Kid Friendly:
Serve the piccata on the side and serve with French fries.

Wine Pairing:
A Fiano di Avellino or Greco di Tufo from the Feudi di Sangregorio producer.