Salmon With Whiole Lemon Dressing

Salmon With Whole Lemon Dressing

Ingredients:

2 lemons, seeds removed, peel, pith and fruit, finely 

   chopped

1 small shallot or garlic clove, finely chopped

3 oregano, or thyme sprigs, leaves stripped and 

   chopped

2 tablespoons white wine vinegar

Kosher salt and freshly ground black pepper

1/4 cup olive oil, plus more for drizzling

1 1/2 pounds skin-on salmon fillet (skinless is fine in

   a pinch)

1 head butter or Little Gem lettuce, torn into large 

   pieces

2 Persian cucumbers or radishes, or both, sliced for 

   serving

Directions:

Heat oven to 325 degrees. In a small bowl, combine finely chopped lemon, shallot, oregano and vinegar for the dressing. Season with salt and pepper, and add 1/4 cup olive oil. Set aside.

Season salmon on both sides with salt and pepper. Place skin-side down in a 9-by-13-inch baking dish (or other 2-quart equivalent). Spoon half the lemon dressing over the salmon, and place in the oven until salmon is just cooked through but still a nice orange-pink in the thickest parts for more of a medium-rare salmon, 15 to 20 minutes, depending on the thickness of the fillet.

Meanwhile, scatter lettuces onto a large serving platter. Once salmon is out of the oven, use a spoon or spatula to transfer it to the serving platter with the lettuces, leaving behind the skin. Spoon remaining lemon dressing over the salmon and lettuces. Serve alongside cucumbers or radishes, or both, for crunch.