Preserved Lemon and Caper Vinaigrette:
1 1/2 cups sugar
3/4 cups water
2 lemons, cut into eighths
3 cups lemon juice
1/4 cup sherry vinegar
1 tablespoon chopped shallot
2 cloves garlic, coarsely chopped
3/4 cup olive oil
Salt and freshly ground pepper
1/4 cup capers, drained
2 tablespoons finely chopped parsley

Place sugar and water in a medium nonreactive saucepan over high heat and bring to a boil. Continue boiling until sugar has completely melted. Reduce heat to low, add the lemon wedges and cook slowly until almost soft. Remove with a slotted spoon and place on a baking rack. Let dry at room temperature overnight.
Place lemon juice in a small nonreactive saucepan and cook until reduced to 1/4 cup, let cool.
Place cooled lemon syrup, sherry vinegar, shallots and garlic in a blender and blend until smooth. With the motor running, slowly add the olive oil and season with salt and pepper. Pour into a bowl and fold in the capers and parsley.

Potatoes:
2 Idaho potatoes, peeled and thinly sliced on a mandolin
3 tablespoons olive oil
Salt and freshly ground pepper

Preheat oven to 350 degrees F. Toss the potatoes with the oil and season with salt and pepper to taste. Arrange the potatoes in an even layer in the bottom of 4 small cazuelas. Place in the oven and bake 3/4 of the way through.

Salmon:
4 salmon fillets, 6 ounces each
Olive oil
Salt and freshly ground pepper
Chopped flat leaf parsley

Remove the potatoes from the oven and reduce the heat to 250 degrees F. Lightly brush the salmon on both sides with olive oil and season with salt and pepper to taste. Place the salmon on top of the potatoes and return the cazuelas to the oven. Bake for 12 to 14 minutes, until cooked through. Remove from oven and immediately drizzle with lemon vinaigrette, and sprinkle with chopped parsley.

Yield: 4 servings