AGRODOLCE SALMON

Agrodolce Salmon image

Provided by Katie Lee Biegel

Time 30m

Yield 4 servings

Number Of Ingredients 13

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Olive oil, for greasing
1/3 cup red wine vinegar
2 tablespoons light brown sugar
3 tablespoons honey
2 teaspoons paprika
Pinch crushed red pepper flakes
Kosher salt and freshly ground black pepper
Four 6- to 8-ounce skinless salmon filets, center cut
1 lemon, juiced
2 cups watercress
1/4 cup sliced natural almonds, toasted
1/4 cup fresh mint leaves
2 tablespoons dried currants

Steps:

Arrange the oven racks so that one is in the top third. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil and lightly oil.
Combine the red wine vinegar, brown sugar, 2 tablespoons of the honey and 1 1/2 teaspoons of the paprika in a medium saucepan and cook over medium-high heat until simmering, 3 to 4 minutes. Reduce the heat to medium-low and cook until reduced and syrupy, 8 to 10 minutes. Stir in the red pepper flakes. Set the sauce aside.
Combine the remaining 1/2 teaspoon paprika, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Arrange the salmon in a single layer on the prepared baking sheet and season with the paprika mixture. Spoon the sauce over the salmon.
Bake the salmon until it is an opaque light pink and is partially cooked through, about 5 minutes. Remove the salmon from the oven and set the oven to high broil. Baste the salmon with the sauce pooled on the baking sheet. Return the salmon to the oven and broil until the tops start to brown and caramelize, 3 to 5 minutes depending on your broiler.
While the salmon is cooking, whisk together the lemon juice and remaining 1 tablespoon honey in a large bowl. Add the watercress, almonds, mint and currants to the dressing and toss to coat evenly. Serve the salmon warm with the watercress salad.