Here’s how to make 30-minute sal­mon

The Day - - DAYBREAK - By SU­SAN SELASKY

When I first made this recipe from our archives, I im­me­di­ately tucked it away in my im­pres­sive din­ner file. For starters, I am a huge sal­mon fan. I love it for its taste, be­cause it's ver­sa­tile, and it's con­sid­ered a healthy fat. And this recipe looked so good and so pretty.

At first I al­most passed the recipe up be­cause of the low, 250-de­grees, bak­ing tem­per­a­ture. So many peo­ple grap­ple with cook­ing tem­per­a­tures and times, and this seemed like a red-flag.

Re­ally, I thought it was a mis­take at first, and I was ready to get on the phone to the folks at Bon Ap­petit mag­a­zine to find out. But I did some re­search and found when you cook sal­mon at a high tem­per­a­ture the pro­tein seizes and tight­ens. At low tem­per­a­tures it cooks the fish gen­tly. (Not that cook­ing at a high tem­per­a­ture is all that bad, I broil sal­mon of­ten.)

The low and slow bak­ing of the sal­mon turns out moist and ten­der. It's not dry at all. Typ­i­cally, sal­mon, de­pend­ing on the thick­ness cooks quickly, like 8-10 min­utes un­der the broiler or on the grill. This recipe takes about 30 min­utes in the oven. It's enough time to cook the sal­mon through, but not over­cook it.

An­other bonus to this recipe is it's to serve in just un­der an hour. And so if you're the type that can multi-task a lit­tle in the kitchen and min­gle with guests, this is the recipe for you.

The in­gre­di­ents come to­gether nicely in this dish. There's a layer of a chick­pea mix­ture that's sea­soned with cu­min. An­other layer is sauteed mus­tard greens with hints of gar­lic. The mus­tard greens tend to have a bit­ter­ness to them, but they are bal­anced with some honey. In the end ev­ery­thing comes to­gether nicely. Don't like the bit­ter greens? Swap out some Swiss chard or even kale.

Fi­nally, it's also about the capers. I love capers. In this recipe the capers are fried. Yes, fried. In the skil­let they siz­zle and pop and bring on an­other deep fla­vor. They com­ple­ment the sal­mon well. There's hardly any salt in this recipe so the small amount of salt these add won't make a dif­fer­ence.

JES­SICA J. TREVINO/DE­TROIT FREE PRESS/TNS

Slow Baked Sal­mon with Mus­tard Greens.

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