Slow-roasted salmon with caper and herb relish from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living

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Notes about this recipe

  • Summerlandsky on April 26, 2014

    Temperature and time was nowhere near enough to cook salmon. I upped it to the traditional 425 degrees at 12 mins when fish was still practically raw after 30 mins. Not a huge fan of the sauce either. All capers and not much else. Maybe if I puréed it with all the herbs. Probably going to shelve this recipe and not use again.

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