Slow Roasted Wild Salmon with Caramelized Belgian Endive and Almond Piccata

Chef Bart Seaver of the Washington, D.C., seafood restaurant Hook shares a recipe that pairs well with American pale ale or a crisp, hoppy Pilsener.

4 (6-ounce) pieces wild salmon, skin on and pin bones removed
1⁄3 cup extra virgin olive oil, divided
Ground black pepper
Sea salt
4 heads white Belgian endive, sliced in half lengthwise
1⁄2 cup blanched almonds, toasted until golden brown
2 cloves garlic, finely minced
2 tablespoons parsley, finely chopped

1. Preheat oven to 250°F degrees. Brush salmon filets with 1 tablespoon oil and season generously with salt and pepper. Place salmon fillets skin side down in large baking dish. Roast in oven until medium doneness, about 25 minutes.

2. Heat 2 tablespoons olive oil in a cast iron pan over high heat. Place endive cut side down and cook until light golden brown. Add 1⁄2 cup water and reduce heat to a low simmer. Season with salt and cook until all water is evaporated, about 10 minutes.

3. Using a mortar and pestle, crush almonds with 1 tablespoon olive oil and garlic until nuts are reduced to the size of rice grains. Place crushed almonds in a bowl and stir in remaining olive oil and parsley. Season with sea salt.

4. To serve, remove salmon from oven. Gently turn over. Skin should peel off very easily; discard. Place 2 pieces of caramelized endive on each plate. Place 1 piece of salmon on top of endive and divide almond garlic piccata evenly over the salmon fillets.

Makes 4 servings