Prepared by Laura Werlin
Serves 4
For the Salmon:
4 salmon fillets (6 to 8 ounces each)
1 teaspoon chopped lemon zest
2 tablespoons kosher salt
2 tablespoons raw sugar or 1 tablespoon refined sugar
1 tablespoon chopped fresh oregano leaves
¼ cup whiskey
For the Tomato Jam:
6 large ripe tomatoes (about 1 ½ pounds, total) peeled, seeded and coarsely chopped
2 clove garlic, finely chopped
¼ cup red wine vinegar
¼ cup sugar (if tomatoes are sweet, reduce to 3 tablespoons)
Pinch of salt
For the Salad:
½ pound arugula (about 12 cups)
3 tablespoons extra-virgin olive oil
¼ cup fresh lemon juice
4 tablespoons large capers, rinsed and drained (or use dried salted capers, rinsed and soaked in water for at least 1 hour)
Salt and freshly ground pepper
2 ounces shaved Serena cheese
Four ½-inch-thick slices hearty country bread
To Marinate the Salmon:
In a glass baking dish or plastic container, place the fish skin side down in a single layer. Mix the remaining ingredients together in a small bowl, and spoon this marinade over the fish. Cover and refrigerate for 2 to 3 hours before cooking. Do not cure it overnight.
To make Jam:
In a non-reactive saucepan, combine all the jam ingredients and set the mixture over very low heat. Gently simmer until it has a jamlike consistency, about 2 hours. If it is watery, cook it a little longer. (The jam can be made 24 hours in advance and refrigerated. Gently heat it before serving.)
To Cook the Salmon:
Preheat the oven to 225° F. Oil an ovenproof pan or baking sheet.
Scrape a small amount of the marinade off the fish (it will be too salty otherwise). Transfer the fillets to the oiled pan and slow roast until the salmon splits slightly when squeezed 20 to 25 minutes. It will look slightly under done because it retains its bright
pink color and browns very little on the outside with this cooking method. To remove the skin, hold the salmon down with a small fork and gently lift the salmon off with a spatula.
To make the Salad:
In a medium salad bowl, toss all the salad ingredients except the cheese.
To Assemble:
Brush the bread with a small amount of oil and toast it. Turn slices, brush with oil and toast. Place 1 slice of toast on each plate. Spread about ¼ cup of the tomato jam on each toast. Lay the salmon on the top of the jam, and top with the arugula salad and cheese. Twist a little fresh pepper over the cheese. Serve immediately.
BC 443