Learning to love salmon

Roasted Salmon Salad with Capers and Parsley

Photo: Kristi Bissell
Taste of Norway Editor Kristi Bissell used to hate salmon, but over time, she has learned to not only like it but love it. Here she shares one of her favorite salmon recipes, Roasted Salmon Salad with Capers and Parsley.

Kristi Bissell
Taste of Norway Editor
The Norwegian American

A fun fact about me: I used to hate salmon. I kind of thought salmon and I were a lost cause until I came across Jeffery Steingarten’s book The Man Who Ate Everything. In it, he talks about how when he was named the food critic for Vogue magazine, he took it upon himself to eliminate all of his food biases. He felt that it wasn’t fair, as a food critic, to bring his personal dislikes to the table. And how did he do this? By eating the foods he disliked over and over again until he learned to like them.

I thought this might be a way in for me with salmon. I found a few relatively enticing recipes and began to frequently include salmon in my dinner rotation. It took a couple of months, but I eventually came to not only like but LOVE salmon. Is there something you wish you liked to eat but don’t? Keep eating it and see what happens.

Thanks to my little experiment, I now have a wonderful repertoire of salmon recipes to draw on when the mood strikes. This Roasted Salmon Salad with Capers and Parsley is one of my favorites. It comes together in a flash, and its bright, bold flavors are just the thing to play off of the silky richness of the salmon. If you are not a salmon lover already, this is definitely one of those gateway dishes that may just help you change your mind.

This Roasted Salmon Salad with Capers and Parsley originally appeared in an issue of Everyday Food magazine by Martha Stewart. That original version is very similar to this one except that it calls for poaching the salmon rather than roasting it. You could certainly poach the salmon here if you would rather, but I just love the simplicity and texture of salmon roasted at high heat in the oven. It always comes out perfectly cooked, firm but still silky smooth.

You are going to want something crispy to serve alongside this salad, preferably something sturdy enough to scoop a spoonful or two of salad on as you go. A toasted sourdough or rustic loaf would be very nice, but if you want maximum Nordic vibes, I suggest serving crispbread with it. It’s perfect for scooping up luxurious bites of salad.

I hope this delicious Roasted Salmon Salad with Capers and Parley turns you into a salmon lover if you aren’t one already. Simple, fast, and only six ingredients means minimal effort for maximum flavor. What are you waiting for? Give it a try and send me a note to let me know what you think. I always appreciate your feedback!

ROASTED SALMON SALAD WITH CAPERS AND PARSLEY
Kristi Bissell
Serves 4

Photo: Kristi Bissell
If you’re not already a salmon lover, this delightful dish is likely to change your mind in no time flat.

Ingredients

• • 2 tbsps. extra-virgin olive oil, plus more for rubbing on salmon
  • 2 tbsps. red wine vinegar
  • ½ small red onion, thinly sliced crosswise
  • 3 tbsps. capers, drained and rinsed
  • ½ cup Italian parsley leaves, stems removed
  • coarse salt
  • freshly ground pepper
  • 3 6-oz. salmon filets; skin on is fine

1. Instructions
   Preheat oven to 500°. Combine olive oil, vinegar, red onion, capers, parsley and ¼ tsp. coarse salt in a serving bowl. Let sit while you prepare the salmon.
2. Line a rimmed baking sheet with aluminum foil and place salmon filets on top. Rub with olive oil and season with salt and pepper.
3. Roast salmon until just cooked through, about 10 minutes.
   While it is still warm, flake salmon into bite size pieces (leaving skin behind on the baking sheet) and add it to the bowl. Stir to combine. Season with additional salt and pepper to taste.
4. Serve with crispbread, toasted sourdough, or country bread.

This article originally appeared in the August 2024 issue of  The Norwegian American.