Salmon with Lemon Caper Sauce Recipe
This recipe is adapted from a recipe in Tastes of Italian
magazine (August, 2010). The original recipe calls for fresh lemons, but we have adapted it to use cured or preserved lemons instead. The original recipe also served this sauce over Swordfish. But it works equally well on top of salmon, halibut or black cod.
2-3 pounds salmon filet
olive oil to coat
sea salt and black pepper to taste
6 tablespoons olive oil
1 preserved lemon - skin only, finely diced
1/3 cup fresh parsley - minced
1/4 cup salted capers - rinsed and drained
1. Wash and pat dry salmon fillet. Lightly coat salmon with olive oil, sea salt and pepper. In a large skillet, heat 4 tablespoons of olive oil on medium. When oil is almost smoking, add the fish skin side down and cook for 3-4 minutes. If it's thick, like King Salmon, flip and cook another 3-4 minutes. If it's thin, like Sockeye Salmon, one side may be enough. Remove fish and place on a serving platter. Cover with paper towel or aluminum foil to keep it warm.
2. Discard all oil in skillet. Add remaining olive oil to skillet. Add preserved lemon, parsley and capers and bring mixture to a boil. Dress fish with sauce and serve.