Slow Roasted Salmon With A Warm Preserved Lemon And Crispy Caper Vinaigrette And Thinly Sliced Potatoes Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 1/2 cups sugar

2 lemons, cut into eighths

3/4 cup olive oil

Salt and freshly ground pepper

2 tablespoons finely chopped parsley

1/4 cup capers, drained

1/4 cup sherry vinegar

2 Idaho potatoes, peeled and thinly sliced on a mandolin

2 cloves garlic, coarsely chopped

1 tablespoon chopped shallot

3 tablespoons olive oil

Chopped flat leaf parsley

Olive oil

3/4 cups water

3 cups lemon juice

4 salmon fillets, 6 ounces each

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