The lemon-herb marinade does double-duty in this recipe. Use a generous amount to marinate the salmon, and then drizzle some on the potatoes before roasting. You might still have some leftover; use it to marinate chicken or lamb. I like to highlight the lemon flavor by drizzling a little lemon oil on the salmon just before serving. Don’t skip this step: it really pulls the flavors of the dish together.
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Delicious! I skipped the raisins but will try next time. Used spinach, it was great. Found it was a lot of oil on the potatoes and plate when served, albeit delicious. Will use less next time. Will make again!
I'm really enjoying the preparation of this dish, but "macerating" the raisins for several hours?! I think I'll just give mine a soak... and yes, nicely worth it. I don't usually marinate salmon, so this is a treat.
Made this for a dinner party and everyone raved. I made everything according to the recipe. My only negative is that I thought the arugula was too strong. Next time I will make the greens with less then half arugula and more spinach. Otherwise it was spectacular!
this dish was so yummy. i was scared of the raisins but they ended up being my favorite part. I will make more spinage next time. And there will be a next time!
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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